Portions: 4 servings
Why I ❤️ it
It's my favorite time of the year! But it isn't the twinkly lights, the carols, or the food that make me so happy. It's the weather. For the last few days, it's been so cool at night that I had to find a light quilt to sleep comfortably down here in the tropics. You know what that means: It's soup time chez Tía Clara!
Warm up with a bowl of spicy bean soup! This hearty and flavorful stew is loaded with protein, a medley of spices, and a mix of tasty vegetables, making it the perfect choice for those who love a little heat in their food. And with the freshness and nutrition of the veggies, you can enjoy this tasty and nourishing soup anytime. So why wait? Grab a spoon and dive into a steaming bowl of bean goodness!
Spicy bean stew recipe
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Utensils and tools
- 4 cups of drained boiled or canned red kidney beans (two 15-ounce cans)
- 2 pounds [0.9 kg] of raw pork sausage (see notes )
- 3 tablespoons of olive oil
- 1 large red onion, chopped
- 3 cloves garlic, crushed
- ½ teaspoon of oregano powder
- 1 pound [0.45 kg] of plum tomato, peeled, seeded, and chopped
- 2 red bell peppers, chopped
- 4 cups of vegetable broth (or chicken broth)
- 2 tablespoons of tomato paste
- 1 tablespoon of habanero sauce (optional)
- 2 teaspoons of salt, or to taste
- ½ teaspoon of freshly-cracked black pepper (or to taste)
- A bunch of fresh cilantro, chopped (plus extra for garnish)
- 1 avocado
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Cook the sausage
Remove the sausage from the casing and chop it.
Heat the oil in the pot over medium heat. Add the sausage and cook, stirring until it browns.
Step 2: Sautee ingredients
Add the onion and cook and stir until the onion turns translucent. Add the beans, garlic, and oregano. Cook and stir until it's all heated through.
Mix in tomatoes, bell pepper, 4 cups of vegetable broth, tomato paste, and 4 cups of water (you can also use the water in which the beans boiled if you boiled them at home).
Step 3: Simmer
Simmer over low heat for 30 minutes, adding water as it becomes necessary to maintain the same level of liquid.
Add the habanero sauce and cilantro and mix. Season with salt and pepper to taste and remove from the heat.
Step 4: Serve
Chop the avocado and use it to garnish the soup alongside some cilantro leaves when it's time to serve.
- How spicy is this soup? Everyone has a different comfort level. For me, this was perfect. I'd call it medium; others may find it mild or crazy-spicy. If you prefer it extra spicy, add habanero sauce, and taste throughout to find your comfort level, or don't add it at all.
- If you dislike fresh cilantro, you can use fresh parsley instead.
- Store leftovers in an airtight container. They keep in the freezer for up to a month, and are easy to reheat in the microwave.
Best sausages for bean soup
- For this particular recipe, you'll need raw, spicy pork sausage, like longaniza, Italian sausage, or Mexican chorizo. Each of these has a different flavor profile, and different levels and types of spiciness.
For a more substantial meal, serve alongside a small bowl of white rice.
You can make this soup with black beans, small white beans, cannellini beans, or butter beans, following the exact instructions.
If you love bean stews, you may also love this easy chili recipe.
Calories: 813kcal - Carbohydrates: 47g - Protein: 39g - Fat: 53g - Saturated Fat: 15g - Cholesterol: 109mg - Sodium: 1747mg - Potassium: 1404mg - Fiber: 19g - Sugar: 4g - Vitamin A: 955IU - Vitamin C: 50.9mg - Calcium: 112mg - Iron: 5.4mg
Is eating bean soup healthy?
Bean soup can be a healthy meal. Beans are rich in nutrients, like protein, fiber, iron, potassium, and folate.
This is just a printer-friendly summary; some useful details are found in the recipe above.
How to Make Spicy Bean Soup
- 4 cups drained boiled or canned red kidney beans
- 2 pounds raw pork sausage [0.9 kg], see notes
- 3 tablespoons olive oil
- 1 large red onion chopped
- 3 cloves garlic crushed
- ½ teaspoon oregano powder
- 1 pound plum tomato [0.45 kg], peeled seeded and chopped
- 2 bell pepper chopped
- 1 tablespoon habanero sauce (optional)
- 2 tablespoons tomato paste
- 4 cups broth vegetable or chicken
- 2 teaspoons salt or to taste
- ½ teaspoon pepper freshly-cracked, or ground (or to taste)
- fresh cilantro a bunch, chopped
- 1 avocado chilled
- Remove the sausage from the casing and chop it.Heat the oil in the pot over medium heat. Add the sausage and cook, stirring until it browns.
- Add the onion and cook and stir until the onion turns translucent. Add the beans, garlic, and oregano. Cook and stir until it's all heated through.Mix in tomatoes, cubanelle pepper, 4 cups of vegetable broth, tomato paste, and 4 cups of water (you can also use the water in which the beans boiled if you boiled them at home).
- Simmer over low heat for 30 minutes, adding water as it becomes necessary to maintain the same level of liquid.Add the habanero sauce and cilantro and mix. Season with salt and pepper to taste and remove from the heat.
- Chop the avocado and use it to garnish the soup alongside some cilantro leaves when it's time to serve.
Originally published on Nov 8, 2014