“I am Jenny at dapperhouse with a guest post for BlogWithMom.com 
We swapped recipes to share something new with our blog friends.
You can see her post HERE for a great dessert.”

Black Beans with Sausage

I have been making this recipe for a couple of years after 
finding it from Martha Stewart. Her version is a bit different,
but this is the version my family prefers.  
My family loves this recipe for its heartiness and taste. 
I love this recipe because it is easy to prepare, quick to cook, 
and it makes good leftovers when I double the recipe.  
I also like it because it is forgiving in that I can use whatever 
sausage we have on hand (or is on sale) AND I can add other 
ingredients to change it up a bit like; corn, pinto beans,
chopped tomatoes, or cayenne pepper. 
Start to finish it takes about 40 minutes. Serves 4. 
Great with a cold salad and warm bread. 


  • 2 teaspoons olive oil

  • 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces

  • 3 medium carrots, diced

  • 1 med onion diced

  • Salt and 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, (can use some parsley sprigs to garnish)

  • ½ cup Sour Cream


Heat oil in a large skillet on medium-high.

Brown sausage on all sides, 10 min.  Set aside on a plate.

Add carrots and onions to the skillet and cook until they begin to soften, 5 min.              
Season with salt and pepper.

Add garlic and cook about 1 min.

Add black beans and broth and bring mixture to a boil.

Add sausage, reduce heat to rapid simmer,cook until carrots are tender, 10 min.

Remove from heat and stir in parsley.

Serve with more parsley and a dollop of sour cream.