Black Beans and Sausage

2 tsp extra virgin olive oil

1 pound kielbasa or other smoked sausage, cut into 1-in. pieces

3 mediums carrots, diced

2 shallots, diced

salt and pepper, to taste

2 garlic cloves, minced

2 cans (15.5 oz each) black beans, rinsed and drained

2 cups low-sodium chicken broth

3 tbsp chopped, fresh parsley

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 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.

I recommend serving this with rice. We used Uncle Ben's Minute Rice, Spanish style, and it was awesome! This recipe is so simple and good. Yum, yum, yum!

Recipe from Everyday Food, November 2010