No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Black Beans and Sausage

Make this quick weeknight meal in 40 minutes using canned black beans and smoked sausage, such as Polish kielbasa.

  • Prep:
  • Total Time:
  • Servings: 4
Black Beans and Sausage

Source: Everyday Food, November 2010

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces
  • 3 medium carrots, diced small
  • 2 shallots, diced small
  • Coarse salt and ground 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, plus more for serving
  • 1/4 cup plain yogurt, for serving

Directions

  1. 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 skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 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 and stir in parsley. Serve with more parsley and a dollop of yogurt.

Cook's Note

Make this dish up to 2 days ahead. Reheat gently and add parsley to serve.

Reviews (8)

  • Jacqueline Richards 9 Jun, 2014

    I make this all the time (at least every other month). The flavor is perfect, and it is a great quick weeknight meal. The only adjustment I make is to cut the carrot in half. Otherwise, you end up with a LOT of carrot in it.

  • pasmal 10 Apr, 2014

    This had an overwhelming carrot flavor, I thought, but the rest of the family was excited about it. I used soaked and cooked black beans in place of canned, and part of an onion in place of the shallots.

  • traceypants 18 Sep, 2013

    This was a great, easy base recipe, but I made several substitutions and it turned out a smashing success! 1) used a red bell pepper instead of carrot, 2) a yellow onion instead of shallots, 3) added 3/4 cup of uncooked quinoa and a splash of extra broth, 4) added sun-dried tomatoes, turmeric, smoked paprika, cumin, and a dash of cinnamon. This turned out so well, next time I will double the recipe for more leftovers!

  • leavingthecity 4 Dec, 2012

    My husband and I have both made this once. We love it with a good quality kielbasa that's made locally. I love the simplicity of the recipe, it's a quick and inexpensive dinner for us- and it's easy enough for him to pull together when I'm getting home late. We like it paired with cauliflower rice. It's a great budget dinner!

  • Eviebelle 6 Jun, 2012

    Very easy, very tasty. A big hit with my family.

  • AEB1 26 Jan, 2012

    I made this for my family last night (4 adults) and it was a hit! great flavor, easy and quick to make. 10 minutes prep. You could easily prepare all ingredients the night before and throw it together and it would be ready in 15 minutes. Delicous. This will become one of our family's basic weekly recipes. Thanks Martha! 4 stars!

  • morganelizabeth23 23 Feb, 2011

    Made this for my boyfriend's parents on a weekday - was a great casual dinner. I paired it with pilaf and used kielbasa. It came out a little more broth-y than I expected, but still really yummy.

  • wdnana 5 Feb, 2011

    This was delicious

Related Topics