Martha Stewart Black Beans and Sausage

Martha Stewart black beans and sausage takes 40 minutes and a pound of smoked kielbasa, canned black beans and diced carrots to make a hearty, saucy skillet dinner. It's an easy weeknight dinner for busy school nights, cozy fall suppers or casual Sunday dinners, and it's a true one-pan meal.

Brown the kielbasa hard on all sides before anything else goes in the pan, because those browned bits flavor the whole skillet. Skip that and the beans taste flat and the broth stays pale.

Martha stirs in a handful of fresh parsley off the heat and tops each bowl with a spoonful of plain yogurt. That cool, tangy dollop cuts through the smoky sausage, so you don't need sour cream or any extra sauce.

Martha Stewart Black Beans and Sausage

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

480

kcal

Smoky sausage and tender carrots simmer in a savory black bean broth until everything turns soft and saucy. A cool spoonful of yogurt on top balances each rich bite.

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 1/2 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

• Brown the sausage: Heat 2 teaspoons olive oil in a large skillet over medium-high heat, then add 1 pound kielbasa cut into 1-inch pieces. Cook for about 8 minutes until browned on all sides, then move it to a plate.
• Soften the vegetables: Add 3 diced carrots and 2 diced shallots to the same skillet and season with salt and pepper. Cook for about 4 minutes, until they just begin to soften.
• Add the garlic: Stir in 2 minced garlic cloves and cook for about 1 minute. You'll know it's ready when the garlic smells fragrant.
• Add beans and broth: Pour in 2 cans of rinsed black beans and 2 cups low-sodium chicken broth. Then bring the mixture to a boil.
• Simmer with sausage: Return the sausage to the skillet and lower the heat to a rapid simmer. Cook for about 12 minutes, until the carrots are tender.
• Finish and serve: Take the skillet off the heat and stir in 3 tablespoons chopped parsley. Serve each portion with more parsley and a dollop of the 1/4 cup plain yogurt.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make black beans and sausage ahead of time?

Yes, you can make it up to 2 days ahead and keep it covered in the fridge. Reheat it gently over low heat and stir in fresh parsley just before serving so it stays bright.

What can I use instead of kielbasa?

Any fully cooked smoked sausage works, like andouille or smoked chicken sausage. Andouille adds some heat, so taste before adding extra pepper.

Can I use dried black beans instead of canned?

You can, but cook them separately first until tender, since the skillet simmer is too short to soften dry beans. About 3 cups of cooked beans equals the two cans.

What should I serve with black beans and sausage?

Steamed white rice is the easiest partner because it soaks up the savory broth. A simple green salad or warm cornbread also rounds out the meal nicely.

What's the most common mistake with this dish?

Crowding the pan when browning the sausage is the usual problem, since the pieces steam instead of sear. Give them space, and brown in two batches if your skillet is small.