So once upon a time your significant other brought home a strange bag of dried beans with a spice packet in it. Maybe it was 15 beans, maybe it was 16 beans – who can keep track anymore? You’re digging through your pantry dusting off things you didn’t even know were in there. Honestly, you’re not even sure how it got there… but you’re hungry. Do you just make the beans according to the package and call it a day? Of course not… then you wouldn’t need us 
Satisfy that appetite with this full-flavored delightful creation of Cajun 16-Bean Soup with Eckrich Polska Kielbasa. Settling is for quitters.
That scenario was all too real. We could see you nodding while you were reading. Ok, maybe we aren’t that creepy. But, follow along and you won’t let that next package collect a layer of dust 
Preparation: Cajun 16-Bean Soup with Eckrich Polska Kielbasa
If you don’t have an Instant Pot, first of all you’re missing out. Second of all, get one! We like this model (affiliate link). In all seriousness we use a wide variety of cooking methods and equipment but for something like beans – especially dry beans that usually require soaking and, more importantly, time – this machine is a life saver.
Gather your ingredients and prep according to the instructions in the recipe card below. Typically we drop in an ingredient shot but we originally didn’t plan to blog this one. This was just a weeknight dinner that turned out so good we just had to share it!
Prep time is very quick (music to any ear!). Add oil to pressure cooker and place in saute mode. Saute the onions for 4 -5 minutes, stirring occasionally. Stir in the sausage and cook for another 3 – 4 minutes, Stir in the garlic and cook for another 1 – 2 minutes, or until fragrant (DO NOT BURN the garlic). The sausage is fully cooked so we’re just building flavor in the pot at this stage by letting it hang with the onions.
Deglaze the pot with a little stock and scrape bits if needed. Nobody wants that dreaded burn notice. Then, add all the ingredients through the bay leaves. Next, place the Instant Pot on bean setting, or 25 minutes high pressure. Finally, natural release the pressure, mix in the okra, greens, and 1/2 the chili peppers. Return the top to the pot for 5 – 7 more minutes.
And just like that you made a kick ass soup. The only thing left to do is ladle into bowls and garnish with the remaining chili peppers (as desired for spice). We like the fresh, raw jalapenos contrasting with the rich, hot soup. So good. Hopefully it looks like the picture but, more importantly, it should have you coming back for seconds!
If you liked that, try this…
- Smoked Sausage and Poblano Chowder
- Shrimp and Sausage Jambalaya
- Seafood Gumbo (with Trader Joe’s Seafood Medley)
- Classic Elk Chili
- Instant Pot Cabbage and White Bean Soup
- Three Bean Jamaican Chili
- Ham and White Bean Soup
- Black-Eyed Pea Soup
Finally, shout out to our friends at Eckrich 
Equipment: Cajun 16-Bean Soup
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for soups, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion (affiliate link below)!
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Cajun 16-Bean Soup with Eckrich Polska Kielbasa
Equipment
- Pressure Cooker
Ingredients
- 2 tbsp. Extra Virgin Olive Oil
- 1 Large Sweet Onion, diced
- 14 oz. Smoked Sausage, sliced 1 package (Can use Andouille, Polish, or regular Smoked. See notes)
- 3 cloves Garlic, diced
- 6 cups Chicken Stock We make ours with Better than Bouillon
- 1 package Cajun 16-Bean Soup, rinsed With spice packet
- 1 can Fire Roasted Diced Tomatoes, undrained Approx. 14.5 oz.
- 2-3 Bay Leaves
- 12 oz. Frozen Okra 1 bag
- 3 cups Greens, User's choice (kale, spinach, mixed, etc.)
- 2 Serrano or Jalapeno Peppers, thinly sliced and divided Depending on heat tolerance
Instructions
- Add oil to pressure cooker and place in saute mode. Saute the onions for 4 -5 minutes, stirring occasionally. Stir in the sausage and cook for another 3 – 4 minutes, Stir in the garlic and cook for another 1 – 2 minutes, or until fragrant (DO NOT BURN the garlic).
- Deglaze the pot with a little stock and scrape bits if needed. Add all the ingredients through the bay leaves. Place cooker on bean setting, or 25 minutes high pressure. Natural release. Mix in 1/2 the chili peppers, okra, and greens and return top to pot for 5 – 7 minutes.
- Ladle into bowls and garnish with the remaining chili peppers
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