Black Bean Soup with Andouille Sausage and Honey Corn Bread Muffins

More soup. You know, it's cold and stuff. But I thought some muffins would go well on the side. Yum.

This is such a delicious soup. A bit spicy. Definitely hearty. You're supposed to garnish it with crab, but the only time I did that, it just didn't taste right. So I stick with the crabless version now.

And the muffins taste almost exact like the corn bread from Boston Market. And since there are so few of them around here, I'm glad to have an easy alternative.

Yum. And again I say, "Yum".

Black Bean Soup with Andouille Sausage
A variation on this recipe by Robin Miller

2 (15-ounce) cans black beans, drained
4 cups reduced-sodium chicken broth
1 (15-ounce) can diced tomatoes
1/2 pound diced andouille sausage
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 teaspoon ground cumin
2 bay leaves
Salt and ground black pepper
1/4 cup chopped fresh cilantro leaves

In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Season, to taste, with salt and black pepper. Ladle into bowls and garnish with cilantro.

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Honey Cornbread Muffins
Courtesy of The Neelys



1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey

Preheat oven to 400ºF.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.