We swapped recipes to share something new with our blog friends.You can see her post HERE for a great dessert.”
Black Beans with Sausage
I have been making this recipe for a couple of years after finding it from Martha Stewart. Her version is a bit different,
but this is the version my family prefers. My family loves this recipe for its heartiness and taste. I love this recipe because it is easy to prepare, quick to cook, and it makes good leftovers when I double the recipe. I also like it because it is forgiving in that I can use whatever sausage we have on hand (or is on sale) AND I can add other ingredients to change it up a bit like; corn, pinto beans, chopped tomatoes, or cayenne pepper.
Start to finish it takes about 40 minutes. Serves 4. Great with a cold salad and warm bread.
- 2 teaspoons olive oil
- 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces
- 3 medium carrots, diced
- 1 med onion diced
- salt and pepper
- 2 garlic cloves, minced
- 2 cans (15.5 ounces each) black beans, rinsed and drained
- 2 cups low-sodium chicken broth
- 3 tablespoons chopped fresh parsley, (can use some parsley sprigs to
- ½ cup sour cream
Heat oil in a large skillet on medium-high.
Brown sausage on all sides, 10 min. Set aside on a plate.
Add carrots and onions to the skillet and cook until they begin to soften, 5 min.
Season with salt and pepper.
Add garlic and cook about 1 min.
Add black beans and broth and bring mixture to a boil.
Add sausage, reduce heat to rapid simmer,cook until carrots are tender, 10 min.
Remove from heat and stir in parsley.
Serve with more parsley and a dollop of sour cream.