1 pound of 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 1 teaspoon olive oil 14 ounces smoked sausage cut into coins
Prep Time 5 minutes
Cook Time 1 hour & 30 minutes
Cover the beans in cool water & soak them overnight.
Rinse & add the beans to a stockpot. Cover in water & cook for 1-1/2 hours.
Add 1/2 cup beef broth mixed with cornstarch and seasonings. Cook until thickened.
Dice the smoked sausage & sauté in olive oil until crispy.
Serve the beans with the sausage on top.