This no frills black beans and sausage is an easy recipe that is the perfect meal for when you want a hearty dinner without a lot of fuss.
Not only is this meal delicious, it is also very cost-effective. I purchased everything for under $5.
This dish is made with dry black beans that have been soaked overnight, not canned black beans. It’s very simple to do and you can then control the sodium and seasonings.
What beer pairs well with this black beans and sausage recipe?
The beer: Dankful IPA from Sierra Nevada
Full of hoppy goodness this beer weighs in at 7.4%. With a beer like this, I would usually pair it with a lighter beer, but there’s something about the combination of the beans and spices and the smoky flavor of the sausage that makes it a perfect pairing.
What movie should you watch while eating this easy sausage dinner?
An oldie but goody recently came on Prime Video, O Brother, Where Art Thou? I LOVE this movie but I will be honest I couldn’t believe that it is already over 20 years old! Speaking of, where has George Clooney been?
Ingredients
This recipe for black beans and sausage dinner has-
- Dried black beans that have been soaked overnight. Bagged bulk black beans are economical and easy to make.
- Beef broth mixed with cornstarch to thicken the liquid. Cornstarch is an excellent ingredient to keep on hand for thickening everything from soups to puddings.
- A simple seasoning of onion powder, garlic powder, dried parsley, and seasoning salt. The seasonings in this can be adjusted to taste.
- Smoked sausage fried in a little olive oil. Hillshire Farms or Ekrich Smoked Sausages are popular brands.
How to make black beans and sausage step-by-step
In a colander, rinse the dried black beans.
Add the beans to a large bowl and cover them completely with cool water.
Cover with plastic wrap and leave on the counter to soak for at least 8 hours.
Once the beans have been soaked for 8 hours, there should be very little water left. Again rinse them in a colander and add them to a large stockpot.
Add 10 cups of water to the pot. Place the pot on the stove and set it to medium heat.
Cook on the stovetop for 1-1/2 hours.
After the beans have cooked, there will still be a bit of water left so it needs to be thickened.
To some beef broth, stir in cornstarch and add that to the pot.
Set the heat to medium-high heat and let the liquid thicken up, takes about 3-5 minutes.
Finish it off with the seasonings.
Slice the cooked smoked sausage into coins.
Sautee the sausage in a bit of olive oil until it is heated through and slightly browned and crispy.
Spoon the beans into a bowl and top with the smoked sausage.
Tips & Variations
- If you are in a hurry, you can swap out the dried black beans for 3 cans of rinsed black beans.
- Swap out the smoked sausage for kielbasa or cheddar smoked sausage.
- Serve on top of cooked white or brown rice.
- You can make your own smoked sausage with this recipe from Miss in the Kitchen.
Storage
Store the beans and sausage together in a covered container and eat within 3 days. Reheat in the microwave or on the stovetop in a pan over medium heat.
I do not recommend freezing this recipe. Dry black beans are shelf stable for up to one year. Cooked smoked sausage does have a few weeks to month-long shelf life in the refrigerator. It can also be frozen if used within 3 months. Buy these ingredients when on sale, and you can have this budget-friendly meal anytime.
Related recipes
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Black Beans and Sausage
Equipment
- large stockpot
- medium sautee pan
Ingredients
Black Beans
- 1 pound dry black beans soaked overnight
- 8 cups water
- 1/2 cup beef broth
- 1 tablespoon cornstarch
- 1/2 tablespoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon season salt
Fried Smoked Sausage
- 1 teaspoon olive oil
- 14 ounces smoked sausage cut into coins
Instructions
Black Beans
- Rinse the black beans.1 pound dry black beans
- Add the beans to a large bowl and cover with water. Place plastic wrap over the top of the bowl and let the beans soak for 8 hours, minimum.
- Rinse the beans again, then add to a large stockpot. Cover in 8 cups of water.8 cups water
- Set the stove to medium heat and simmer the beans for 1-1/2 hours.
- Turn the heat up on the stockpot. In a bowl, add the beef broth and stir in the cornstarch. Pour into the pot.1/2 cup beef broth, 1 tablespoon cornstarch
- Bring to a boil and let the liquid in the pot thicken, takes about 3-5 minutes.
- Add the seasonings. Turn off the heat.1/2 tablespoon dried parsley, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon season salt
Fried Smoked Sausage
- Cut the smoked sausasge into coins.
- Place a pan on the stove and turn to medium-high heat. Add the olive oil to the pan.1 teaspoon olive oil
- Add the smoked sausage to the pan and sautee until golden brown, for about 5 minutes.14 ounces smoked sausage
- Serve the black beans topped with the smoked sausage. Enjoy!
Video
Notes
Tips for making this recipe:
- You can use 3 cans of black beans in place of the dried black beans, just make sure to rinse them before using them.
- To store: add the beans and sausage to a covered container. Reheat in the microwave or stovetop in a pot, and add a little liquid if reheating this way.
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Last Updated on February 14, 2023 by [email protected]
The beans came out so flavorful! I cut the sausages into little bits instead of making them into coins and still turned out delicious!
Wonderful! So glad you liked it Mirlene.
Super flavorful! Thank you for the great recipe. 🙂
You are so very welcome! Thanks so much, Kris.
What perfect go to quick and easy meal. We all loved it. I served this on top of rice and my kids ate it up.
Rice is a great addition, Andrea. So glad you liked it.
Love the meatiniess of the black beans in this recipe and it goes perfectly with the sausage too. So delicious.
They do go so well together. Thank you, Amanda!
Black beans and sausage – that is one combo that truly delights. Always comforting, always delicious.
Very easy comfort food indeed! Thank you, Mahy.