Slow cooker black bean chorizo soup is an easy-to-prep dinner with deep, rich flavors – perfect for a cozy night in!
This recipe originally appeared on Real Housemoms, where I am a contributor.
I hope you all had the loveliest of Mother’s Day weekends!
Mine sorta started on Friday, when I had “Mom’s Day” at both of my kids’ schools. I went with M to kindergarten first and she had a whole book full of things about us. Apparently if she could buy me a gift, it would be “food” and “salad,” and the best think about me is when I “cook.” 😂😂😂
Tons more food related answers from her in that book.
Then I took J to preschool and had some muffins with him in his classroom. Where I learned my favorite food is “salad and carrots” and I like to watch “nothing” on TV. (Cause they never see me watch TV.)
Ba ha ha, totally raising these kids right!
We also had a fun family first this past weekend. We took the kids out to dinner for the first time.
We’ve gone out to lunch but never dinner. So I made us a reservation at one of those Japanese steak houses where they cook the food and put on a show right at your table. It was my favorite place to go when I was little and I was hoping they were ready for it.
It was a total hit! They loved watching our chef cook the food and do his tricks and they had fun with the chopsticks, too! Such a fun night!
As for today’s recipe, since apparently my children say food is what I do best, let’s get to it!
I’ve got another version of beans and sausage for you. And this obsession all started with my husband.
He has a red beans and rice recipe he makes at least once a year. (He’s made two double batches so far this year and I’m thinking he’s not done yet.) It’s an Emeril Lagasse recipe he and his friends started making in college. They were in New Orleans, so that just makes sense — and he’s kept up the tradition ever since.
The stuff is magic, the way the dish gets so creamy and rich and thick and hearty. I remember the first time I tried it, I was a little doubtful. But after that first bite, I was hooked!
It probably helps that it is one of only two dishes my husband ever still cooks 😂
I’ve since created a white beans and sausage recipe that uses smoked turkey sausage and creamy white beans, plus lots of fresh herbs. 👌 And today I’m bringing you a slow cooker black bean chorizo soup.
It’s more of a Cuban take than a Cajun or Creole beans and rice dish, but it’s got all the same great elements. We start with dried beans and let them cook with a ham hock, onion, peppers, garlic and seasonings.
And no need to soak the beans ahead of time here – cause I know I can never remember to do things like that! Nope, the black beans go in dry and they cook through and get perfectly tender in the slow cooker. 🙌
This soup requires very little prep in the morning and comes out with such amazing, rich flavors! It tastes super meaty and also so creamy and rich. Deliciousness on a spoon, for sure.
Plus, I can go crazy with the toppings! You know I love me some toppings! (See my slow cooker Thai pork, which I happily loaded up with toppings!)
A few notes on this slow cooker black bean chorizo soup:
- Ham hocks are a Southern favorite for flavoring soup, especially on a budget. If you can’t find any, you could substitute chopped salted pork, chopped smoked bacon or chopped smoked ham.
- I prefer the beans partially mashed. I think it gives more texture and creaminess to the soup, but you can skip that step if you prefer.
- I add the seared, sliced chunks of chicken chorizo to the soup at the end of it’s cooking time to let it infuse it’s flavors and get good and combined with the beans.
- If you’d prefer to use regular chorizo, just cook it in a medium pan and either stir it into the soup or serve the soup with the crumbled chorizo sprinkled on top.
- I love serving this soup with some cornbread, but you could use a slotted spoon and serve it over rice, too, for more of that New Orleans style feel like red beans and rice.
Cheers to a fabulous week!
And happy cooking!
Slow cooker black bean chorizo soup
- 1 pound dried black beans
- 1 ham hock
- 8 cups low-sodium chicken stock
- 1 medium onion, chopped
- 1 bell pepper, chopped (preferably red but green works too)
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 12 oz. chicken chorizo, sliced in 1/2-inch pieces
- shredded cheddar cheese, sour cream or Greek yogurt, chopped fresh cilantro, hot sauce
Add everything but the chorizo to the slow cooker.
Cover and cook on low for 8 hours.
Meanwhile, heat a large skillet over medium-high heat. Brown the sausage on both sides, about 5 minutes total.
After 8 hours, remove the bay leaf and ham hock from the soup and discard.
Use a potato masher and lightly mash the beans.
Add the seared chorizo to the soup and stir to combine.
Cover and cook on low for an additional 45 minutes to let the flavors combine.
Taste and adjust seasonings and serve warm, with desired toppings.
I use a chicken chorizo, like Aidell’s chicken sausage, but you could substitute regular chorizo.
Ham hocks are a Southern favorite for flavoring soup, especially on a budget. If you can’t find any, you could substitute chopped salted pork, chopped smoked bacon or chopped smoked ham.
I prefer the beans partially mashed. I think it gives more texture and creaminess to the soup, but you can skip that step if you prefer.
|Amount Per Serving||As Served|
|Calories 539kcal Calories from fat 218|
|% Daily Value|
|Total Fat 24g||37%|
|Saturated Fat 9g||45%|
|Dietary Fiber 10g||40%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|