I have been craving this soup lately... one of my favorite recipes I've ever created.
2 cups dry beans (or six cups canned, and reduce broth by 2 cups)
1lb andouille (or other spicy smoked sausage)
1/2lb bacon
6 cups chicken broth (or four if you're using canned beans)
2-4oz of franks red hot
Fresh garlic to taste (I just use 1 clove)
1tblsp cumin
1tblsp smoked chili powder (chipotle or something similar)
1tblsp fresh cilantro (chiffonaded)
2tsp fresh mexican oregano (chiffonaded)
Fresh ground black pepper to taste
Salt to taste (probably none, with the bacon, sausage, and hot sauce)
Finely cube or dice the bacon and render it thoroughly (you want the bacon crispy but not dried out).
While the bacon is cooking, slice the sausage, and cook it out in with the bacon, before the bacon completely finishes cooking.
Crush and mince your garlic and drop it in the hot fat and meat (it you want to add a diced onion here, and some fresh peppers, you can).
Drain your soaked beans (don't drain canned beans, you lose a lot of flavor), and dump them in with the bacon and sausage.
Add your dry seasonings and hot sauce, and let them cook for a few minutes in the hot fat, before you add your flavorful liquids (it adds depth of flavor).
Now, add your flavorful liquid, and just simmer until the beans are the texture you want.
Finish it with a hint of cream, and if not enough of your beans have fallen apart to thicken it to your taste, hit it with an immersion blender for 5 or 10 seconds.
... Oh, and I usually make this in triple batches... 3 lbs of sausage, and other ingredients adjusted to match.
