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Black Beans and Smoked Sausage

March 20, 2011

Black Beans and Smoked Sausage

Thank goodness all of our traveling is D.O.N.E.!  (At least for now.)  I was in Las Vegas last weekend for a work meeting, and Marc went to DC just a couple of days after I got back.  Then, Friday night, we partied it up at Mohegan Sun with some friends.  But now, here we are, back at home and loving every minute of it.  Phew!

Marc made this delicious dinner for us on Tuesday night after a particularly trying day of work.  It was absolutely just what I needed — full of fiber, flavor, and SO filling.  We had leftovers, which I enjoyed during the week for lunch.  Rachael Ray might call this more of a “stoup” (a stew crossed with a soup), and I’d absolutely agree.  The flavors and textures are creamy and reheat well, and do great with a hit of the hot sauce, if that is your thing.  This is a great dish for a cold night and curling up with someone you love.

Black Beans and Smoked Sausage

from Martha Stewart

  • 2 teaspoons extra-virgin olive oil
  • 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces (we used Leidy’s smoked kielbasa)
  • 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

 

  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.
  2. 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.
  3. 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.
  4. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.
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