Louisiana Chef Recipe

Creole Eight Bean Soup

Shirley Dittloff
Shirley Dittloff

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Shirley Dittloff is the chef and owner of Barrow House Inn, a bed and breakfast located in the heart of the historic town of St. Francisville, LA. In 1999, she was selected to appear on the PBS television show "A Taste Of Louisiana With Chef John Folse" and her recipes can be found in his critically-acclaimed "Hot Beignets and Warm Boudoirs" cookbook. For almost 20 years now, her recipes have appeared in numerous bed and breakfast cookbooks as well as prestigious magazines like Gourmet.


Cover beans with water 2 inches above beans and soak overnight. Then drain them. Add onions, celery, bell pepper, ham hocks or salt pork, bay leaves, tomatoes with juice, seasonings, and about 10 cups of water to the pot. Bring to a boil, cover, and simmer 1 1/2 hours.

Add ham and andouille and simmer 1/2 hour. After this, add okra or green beans, simmer an additional 15 minutes. Then check the seasonings and add salt and Tabasco to taste.


  • 2 cups or 1 lb. mixed dried beans
  • 1 tsp. thyme
  • 1/2 cup chopped celery
  • 1 tsp. garlic powder
  • 1 cup chopped onions
  • 1/2 tsp. oregano
  • 1/2 cup chopped bell pepper
  • 1/4 - 1/2 tsp. cayenne pepper
  • 2 ham hocks or 2 thick slices of salt pork
  • 1/2 tsp. black pepper
  • 1 14 oz. can of chopped tomatoes
  • 1 cup sliced Jacob's Andouille (or smoked sausage)
  • 3 bay leaves
  • 1 cup chopped ham
  • 2 beef bouillon cubes
  • 12 oz. sliced okra or green beans
  • Salt and Tabasco to taste
  • 1 large soup pot

Creole Eight Bean Soup

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