Black Beans With Smoked Sausage And Chicken Recipes

CREOLE BLACK BEANS 'N' SAUSAGE

Steps:

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.

SPICY SAUSAGE, CHICKEN AND BEAN POT

Steps:

• Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
• Turn broiler on and set rack in the middle of the oven.
• Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

CAJUN-STYLE BEANS AND SAUSAGE

Steps:

• In a large skillet coated with cooking spray, brown sausage. Transfer to a 5-qt. slow cooker. Stir in beans, tomatoes, vegetables, garlic and seasonings., Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with rice.

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Steps:

• Select your favorite recipe.
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BLACK BEANS WITH SMOKED SAUSAGE AND CHICKEN

Steps:

• Drain and rinse two of the cans of black beans. Put all the beans in a 4 quart pot.
• Combine all the ingredients. Heat on medium high until the mixture comes to a boil.
• Turn heat down to low and cook, covered, until the celery and green pepper are done, about 20-30 minutes. Before serving, take a potato masher and mash up the beans a little.

BLACK BEANS AND SAUSAGE

Steps:

• 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 mixture 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. Serve with more parsley and a dollop of yogurt.

BLACK BEANS, SAUSAGE AND RICE

Steps:

• In a large family skillet with lid, heat oil on medium heat.
• Add onion, green onion and garlic; sauté until soft.
• Add sausage and Creole seasoning.
• Once sausage is slightly brown, add Rotel and black beans.
• Stir until just combined.
• Pour chicken broth into measuring cup and add water to measure 2 cups.
• Add 1-cup rice and broth, water mixture to skillet.
• Stir until combined.
• Bring to a boil, cover and reduce heat to a simmer.
• Cook until rice is cooked through and mixture is thickened slightly.

SMOKY SAUSAGE & BLACK BEAN CHILLI

Steps:

• Heat half the oil in a large pan and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate.
• Drizzle the rest of the oil into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened.
• Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a canful of water, the ketchup and some seasoning. Bring to a simmer and cook for 20 mins half-covered with a lid or loosely covered with foil. Stir occasionally, topping up with water if the mixture starts to look too thick.
• Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. Cook for another few minutes until heated through, then spoon into bowls and scatter with coriander leaves, if using, some grated cheese and a dollop of yogurt or soured cream. Serve with tortilla chips for scooping, as a filling for jacket potatoes, or over rice.

BLACK BEAN AND SMOKED SAUSAGE SOUP

Steps:

• In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
• In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
• Add sausage& dry sherry; stir 2-3 minutes or until heated through.
• Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.

SMOKED SAUSAGE AND BEANS

Steps:

• In a large skillet, saute onions and garlic in oil until tender. Add sausage; cook and stir until lightly browned. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally. Discard bay leaves. Serve in a bowl over rice or pasta.