Sausage & Black Beans
What’s up my people and welcome to Isobe Food! Winter is here and we are all in need of some comfort food. I got ya covered today with a delicious dish of sausage and black beans over rice. This smothered bowl is going to keep you warm & happy bite after bite, let’s get started!
INGREDIENTS:
2 ¼ in thick slices smoked bacon cut into ¼ in lardons
16 oz smoked kilbasa
1 medium onion diced
1 bell pepper diced
2 stalks celery diced
3 cloves garlic minced
1 TBSP tomato paste
1 can diced tomatoes and chilies
3 19oz cans drained, rinsed black beans
1 quart chicken stock
1 tsp oregano
1 tsp ground cumin
1 tsp celery salt
1 tsp freshly ground black pepper
Pinch of cayenne
1 bay leaf
½ of a bunch of kale rinsed and cut into 1 inch strips
Cooked rice
FOR THE YOGURT SAUCE:
1 cup plain Greek yogurt
½ cup minced green onions
1 TBSP chili paste (Sambal)
Juice from 1 lime
Cut 2 thick slices of smoked bacon into ¼ in lardons. Brown the bacon In a large pot over medium heat. You can add about a tsp of oil to keep things from drying up if needed.
Once crisp, remove the bacon leaving the oil in the pot.
I’m in Greenpoint Brooklyn, home to some incredible polish meat delis. I’ve got a half pound smoked and double smoked kielbasa!
Cut up 1 lb of smoked kielbasa into ½ inch coins on the bias. Brown the sausage on both sides and reserve. Using a paper towel, soak up excess fat leaving about 1 TBSP in the pot.
Next up, add in a diced medium onion, a green bell pepper, and 2 stalks of celery. Add in a pinch of salt and sweat the vegetables, drawing out the liquid. Sauté for about 7 minutes.
Once translucent, add in 3 cloves of minced garlic and 1 TBSP of tomato paste. Cook the mixture stirring often for 1 minute.
Next up, add in one 14 and a half oz can of diced tomatoes and three 19 oz cans of drained, rinsed black beans. Add the meat back in along with one quart of low sodium chicken stock, 1 tsp of oregano, 1 tsp of ground cumin, 1 tsp of celery salt, a ½ tsp of freshly ground black pepper, a pinch of cayenne to taste, and one bay leaf.
Bring the mixture to a boil over high heat skimming off any foam that rises. Once to the boil, loosely cover, and let simmer for one hour stirring occasionally.
In the meantime, rinse half of a bunch of kale. Remove the rib portion and cut the leaves into ½ inch ribbons. Add the kale in with 20 minutes of cooking time left and let it wilt stirring occasionally. Once the kale is tender, finish it all up by mashing about half of the beans with a potato masher or kitchen spoon. This will help to release some of the starch from the beans and thicken the stew.
FOR THE YOGURT SAUCE:
Top each bowl with a dallop of spicy yet cooling yogurt sauce. Combine 1 cup of Greek yogurt, a 1/3 cup of minced green onions, 1 TBSP of crushed chili paste like sambal, and the juice of one lime. Mix to incorporate and voila!
So there you have it folks! A super simple, super tasty bowl of comfort. This is perfect for a lazy Sunday dinner. The prep time on this is minimal and it pays off with big flavor and lots of leftovers! Time to dig in!
