Slow Cooker Black-Eyed Pea and Butterbean Soup with Chicken Andouille Sausage

INSTRUCTIONS

1. The Night Before (or use Quick Soak above)

   Combine black-eyed peas and butterbeans in a large bowl. Cover with several inches of water and soak overnight (8-12 hours). Drain and rinse before cooking.

   Forget to do a quick soak? You can either use canned beans or use this quick soak method that works just as well, and only adds an hour to your prep.

   Rinse both types of beans together and add to a large pot.

   Cover with 2-3 inches of cold water. Bring to a rolling boil for just 1 minute.

   Remove from heat, cover with a lid, and let sit for 1 hour.

   Drain, rinse, and they’re ready to go.

   Pro tip: Start the quick soak, then prep your trinity (onion, bell pepper and celery) and other ingredients while you wait. By the time you’re done chopping, beans are ready.

2. Render the sausage: Heat olive oil in a Dutch oven over medium-high heat.

   Add the chicken sausage and cook until browned on both sides, about 3-4 minutes. This builds a smoky fond on the bottom of the pot so don’t worry if it looks black.

   Remove sausage and set aside.

3. Sauté and bloom the aromatics. In the same Dutch oven with the sausage fat, add a drop of live oil, then add the diced onion, bell pepper, and celery. Sauté for 3-4 minutes until the vegetables begin to soften and the onions turn translucent.

   Add the minced garlic, Taco Titan, Land Herb and Garlic blend, and white miso paste.

   Stir constantly for about 1 minute until fragrant—this blooms the spices and dissolves the miso into the fat, unlocking maximum flavor.

4. Add the soaked and drained beans, sausage and sage to the pot and bloom for 1 more minute.

   Then add chicken stock – it should cover the beans by about an inch so add more liquid if your pot is wide and the liquid level is low. Add more stock or water if needed. Stir everything together.

5. Bring to a boil, then immediately reduce heat to a low simmer.

   Cover and cook for 1.5-3 hours, stirring occasionally. The soup is ready when the beans are tender and the butterbeans have started to break down, naturally thickening the broth.

   I like to check periodically to make sure the beans aren’t sticking to the bottom. Start checking at 1.5 hours and don’t be alarmed if the butterbeans soften faster than black-eyed peas. That’s what we want – creamy stew!

6. Remove bay leaves. Stir in apple cider vinegar—this brightens the entire pot and lifts all the flavors.

   Taste and adjust salt and pepper as needed (go easy on the salt; the miso and sausage already bring sodium).

7. The kale technique. Instead of wilting kale directly in the pot, add a handful of massaged, chopped kale to each individual bowl.

   Ladle the hot soup directly over the kale and the heat will wilt it perfectly while keeping it vibrant green and slightly textured. You can do this as well with chard.

8. Garnish and serve: Top with fresh parsley, sliced green onions or chives.

   Serve with crusty bread or rice to make it heartier.