Back to Black Beans and Sausage All Reviews for Black Beans and Sausage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 40 mins Servings: 4 med106155_1110_bag_black_beanb.jpg
Ingredients Ingredient Checklist 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
Cook’s Notes Make this dish up to 2 days ahead. Reheat gently and add parsley to serve.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 40 mins Servings: 4 med106155_1110_bag_black_beanb.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 4
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 4
4
med106155_1110_bag_black_beanb.jpg
med106155_1110_bag_black_beanb.jpg
Ingredients
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
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.
Cook’s Notes
Make this dish up to 2 days ahead. Reheat gently and add parsley to serve.
Reviews (17)
Add Rating & Review 191 Ratings 5 star values: 46 4 star values: 67 3 star values: 57 2 star values: 17 1 star values: 4
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Reviews (17)
Add Rating & Review 191 Ratings 5 star values: 46 4 star values: 67 3 star values: 57 2 star values: 17 1 star values: 4
Add Rating & Review
191 Ratings 5 star values: 46 4 star values: 67 3 star values: 57 2 star values: 17 1 star values: 4
191 Ratings 5 star values: 46 4 star values: 67 3 star values: 57 2 star values: 17 1 star values: 4
191 Ratings 5 star values: 46 4 star values: 67 3 star values: 57 2 star values: 17 1 star values: 4
5 star values: 46 4 star values: 67 3 star values: 57 2 star values: 17 1 star values: 4
Martha Stewart Member Rating: 5.0 stars 11/18/2020 I loved this dish. I used pre-cooked kielbasa (grass fed, no nitrate/no nitrite), cut the beans in half (one can only) and used only one cup of chicken broth. Other than that, I made no changes. It was surprisingly good. I like sausages of all kinds; however, kielbasa is not my favorite even though I'm of Polish heritage. I picked up a package of Teton kielbasa at Costco and then wondered what I would do with it. I found this recipe and am thrilled I did. Thanks, Martha! or I should say 'Dziękuję' Martha Stewart Member Rating: 5.0 stars 12/10/2019 This recipe has been a regular in our home for years! My kids LOVE it! I did tweak it a little: I use 2 pkgs Klement’s Polish Sausage, sliced and halved, then browned. So they get enough protein. I double the amount of carrots. I also double the chicken broth to 4 cups. It takes longer to simmer and reduce it to a gravy, but it is SO worth it! I do not serve with yogurt, but with Jasmine Rice. Also use curly leaf parsley as it seems consistently less bitter, and less dirty. It feels special yet is easy. My 4 year old just said, “Are you cooking with those hotdogs again?” Why yes, yes I am :) Martha Stewart Member Rating: 5 stars 08/24/2018 I was looking for something a little different than the usual chicken, and I wanted a quick, one-pot meal. This was perfect for an easy, weeknight dinner. I read all of the suggestions and changed the recipe slightly by adding a green bell pepper, a little less broth, and serving everything on rice. After browning the kielbasa, I sauteed the shallots, carrots and garlic so they got soft and fragrant. Then I added the bell pepper and finally the beans and then followed the rest of the recipe. I used real sour cream instead of yogurt. It was delicious. By the way, I love Kirby Cuban Black Beans, so I drained them, but didn't rinse them so that they retained some of their spices and used those in this recipe. Martha Stewart Member Rating: 5 stars 02/07/2018 This is delicious. I have made it many times, and serve it over couscous. Martha Stewart Member Rating: 3 stars 01/20/2018 Not bad I’ve been eating parsley a lot for its nutrients and are use sour cream instead of yogurt Martha Stewart Member Rating: 5 stars 01/12/2017 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!! Martha Stewart Member Rating: 3 stars 08/10/2015 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. Martha Stewart Member Rating: Unrated 01/20/2015 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. Martha Stewart Member Rating: Unrated 06/09/2014 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. Martha Stewart Member Rating: 4 stars 04/10/2014 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. Martha Stewart Member Rating: 4 stars 09/18/2013 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! Martha Stewart Member Rating: Unrated 12/04/2012 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! Martha Stewart Member Rating: Unrated 06/06/2012 Very easy, very tasty. A big hit with my family. Martha Stewart Member Rating: 5 stars 01/26/2012 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! Martha Stewart Member Rating: Unrated 02/23/2011 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. Martha Stewart Member Rating: Unrated 02/05/2011 This was deliciousMartha Stewart Member
Rating: 5.0 stars 11/18/2020
I loved this dish. I used pre-cooked kielbasa (grass fed, no nitrate/no nitrite), cut the beans in half (one can only) and used only one cup of chicken broth. Other than that, I made no changes. It was surprisingly good. I like sausages of all kinds; however, kielbasa is not my favorite even though I’m of Polish heritage. I picked up a package of Teton kielbasa at Costco and then wondered what I would do with it. I found this recipe and am thrilled I did. Thanks, Martha! or I should say ‘Dziękuję’
Rating: 5.0 stars
Rating: 5.0 stars 12/10/2019
This recipe has been a regular in our home for years! My kids LOVE it! I did tweak it a little: I use 2 pkgs Klement’s Polish Sausage, sliced and halved, then browned. So they get enough protein. I double the amount of carrots. I also double the chicken broth to 4 cups. It takes longer to simmer and reduce it to a gravy, but it is SO worth it! I do not serve with yogurt, but with Jasmine Rice. Also use curly leaf parsley as it seems consistently less bitter, and less dirty. It feels special yet is easy. My 4 year old just said, “Are you cooking with those hotdogs again?” Why yes, yes I am :)
Rating: 5 stars 08/24/2018
I was looking for something a little different than the usual chicken, and I wanted a quick, one-pot meal. This was perfect for an easy, weeknight dinner. I read all of the suggestions and changed the recipe slightly by adding a green bell pepper, a little less broth, and serving everything on rice. After browning the kielbasa, I sauteed the shallots, carrots and garlic so they got soft and fragrant. Then I added the bell pepper and finally the beans and then followed the rest of the recipe. I used real sour cream instead of yogurt. It was delicious. By the way, I love Kirby Cuban Black Beans, so I drained them, but didn’t rinse them so that they retained some of their spices and used those in this recipe.
Rating: 5 stars
Rating: 5 stars 02/07/2018
This is delicious. I have made it many times, and serve it over couscous.
Rating: 3 stars 01/20/2018
Not bad I’ve been eating parsley a lot for its nutrients and are use sour cream instead of yogurt
Rating: 3 stars
Rating: 5 stars 01/12/2017
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!!
Rating: 3 stars 08/10/2015
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.
Rating: Unrated 01/20/2015
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.
Rating: Unrated
Rating: Unrated 06/09/2014
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.
Rating: 4 stars 04/10/2014
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.
Rating: 4 stars
Rating: 4 stars 09/18/2013
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!
Rating: Unrated 12/04/2012
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!
Rating: Unrated 06/06/2012
Very easy, very tasty. A big hit with my family.
Rating: 5 stars 01/26/2012
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!
Rating: Unrated 02/23/2011
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.
Rating: Unrated 02/05/2011
This was delicious
All Reviews for Black Beans and Sausage
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Black Beans and Sausage
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
