Tuesday, December 14, 2010

Black Beans and Sausage

The whole family loved this!  My husband said (in between bites) this one needs to be a long-time family keeper.  I don't think it needs the yogurt, but a pan of cornbread is a perfect side.  I pulled the picture from the Everyday Food website.  My camera broke this weekend, so you get a break from my amateur food photography until we figure out something else.

2 teaspoons extra-virgin olive oil
1 pound Kielbasa or other smoked sausage cut into one inch pieces
4 medium carrots, diced small
1 medium onion, chopped small
coarse salt, ground pepper
2 garlic cloves, minced
2 cans black beans, rinsed and drained
2 cups chicken broth
3 TB chopped fresh parsley, plus more for serving
1/4 cup plain yogurt, for serving - optional

In a large skillet, heat oil over medium high. Add sausage and cook until browned on all sides.  About 8 minutes.Transfer to a plate.
Add carrots and shallots to the skillet, and cook until beginning to soften.  About 4 minutes.
season with salt and pepper.
Add garlic and cook until fragrant - about one minute.
Add black beans and broth and bring mixture to a boil.  Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender - about 12 minutes.
Remove  from heat, stir in parsley, serve with more parsley and a dollop of yogurt.


  1. That sounds YUM! I love anything with black beans.

  2. I made this for a football game and served it with chips and it was a hit!


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