Easy Black Beans and Sausage

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√Budget Friendly

Fresh Food Option

√One-pot Option

 

Looking for a budget friendly, fresh-food option, one-pot dinner packed with veggies and protein? Look no further.

The Basic Ingredients:

  • 1/2 – 1 pound sausage
  • approx 2 cups of Chicken or Vegetable broth/stock
  • 1/2 – 1 cup diced or shredded carrot
  • 1/4 cup of diced onion
  • 1 – 2 cloves garlic, minced
  • 2 cans of Black Beans, drained and rinsed
  • Cooked rice (optional)
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The Directions:

I used a smoked Polish sausage for this recipe. However, you should use your favorite sausage. Cut into 1 inch pieces. A fancy way to cut the sausage is to slice it in half and then cut on an angle. You can also cut the pieces into smaller, bite size pieces.

In a large skillet, add 2 tablespoons of oil and heat over medium. Once oil is ready, add sausage and cook until brown on all sides (3 – 4 minutes per side). If it burns a little on one side, don’t fret! You can still use the sausage. Once brown on all sides, place sausage on plate to rest.
To skillet, add carrots and onions. Heat until they begin to soften (3 – 5 minutes). Onions will start to become translucent. Season with a dash of salt and pepper.
Add garlic and heat until it smells amazing (a minute or two).
Add the rinsed and drained black beans and stock. Bring to a boil.
Add sausage and reduce to a rapid simmer and cook until vegetables are soft (10 – 15 minutes).
Serve over rice. Top with a dollop of sour cream or plain yogurt.
This makes at least 4 servings and it may taste better the second day 😉

Tips and Variations:

  • To save time
    • Use garlic powder instead of fresh garlic
    • Use dried onions or frozen chopped onion instead of fresh
    • Use one 14.5 oz can of broth instead of 2 cups of boxed or homemade stock
  • Avoiding canned foods? Use dry black beans instead of canned beans. Dry beans can take 2 hours or more of simmering to cook. Pre-soaking black beans overnight will significantly reduce cooking time. Cover with 2 inches of water and allow for expansion in the container. Drain and rinse before using in this recipe.
  • Vegetarian? No problem. This tastes awesome even when the sausage isn’t added.
  • For a different flavors:
    • Add bell pepper (or red peppers — in either case, core and seed before adding) with the onions instead of carrots. For a quick fix, you can often pick up chopped bell pepper or bell pepper onion mixes in the freezer section. No need to thaw.
    • Instead of garlic and chicken broth, substitute 1-2 TBS chili powder and a can of stewed tomatoes.
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