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Black Beans and Sausage

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

Source: Everyday Food, November 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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190
  • MS11058627
    7 FEB, 2018
    This is delicious. I have made it many times, and serve it over couscous.
    Reply
  • MS11894198
    12 JAN, 2017
    I love this recipe and make it regularly. I do a few things differently but it is basically the same recipe. I use whatever onion I have instead of shallot and I use plain greek yogurt or sour cream instead of plain yogurt. That is all! Yummy!!
    Reply
    • MS11058627
      7 FEB, 2018
      This is delicious. I have made it many times, and serve it over couscous.
  • ogm3062
    20 JAN, 2018
    Not bad I’ve been eating parsley a lot for its nutrients and are use sour cream instead of yogurt
    Reply
  • nanbeach
    10 AUG, 2015
    Good, easy and inexpensive. Adding to the weeknight rotation. Next time, I may add red pepper or cayenne. I felt it needed a little something. It is pretty liquidy, so a grain would be good, too.
    Reply
  • kmaze
    20 JAN, 2015
    This was really good. I know you are not supposed to hide veggies from your children, but to get any into mine I have to. I pureed the carrots and shallots and my five year old never knew they were there. You could get a lot of veggies in this!! I'll try peas too next time.
    Reply
  • kmaze
    20 JAN, 2015
    This was really good. I know you are not supposed to hide veggies from your children, but to get any into mine I have to. I pureed the carrots and shallots and my five year old never knew they were there. You could get a lot of veggies in this!! I'll try peas too next time.
    Reply
  • 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.
    Reply
  • MS112583616
    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.
    Reply
  • 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!
    Reply
  • 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!
    Reply

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