Black Beans and Sausage

Prep Time:
25 mins
Total Time:
40 mins

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


  • 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

  • ¼ cup plain yogurt, for serving


  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 Notes

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

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