Yup, this week felt like it would never end. Finally the weekend has arrived and I’m now of the age where putting my feet up and doing absolutely nothing on a weekend evening is the biggest luxury ever :). I fear my partying days are well and truly behind me 😭.Having said that, I do like to enjoy dinner with my family on Friday nights and on this particular Friday the call went out for sausages. My son loves sausages and I love lean protein so a deal was done & chicken sausages made their way onto to the dining table.This is a really good recipe because it’s got plenty of protein as well as fiber in the form of black beans. The combo these 2 ingredients make is super comforting and a delicious thing to eat along with some crusty bread or steamed rice. Yum.
Black Beans with Chicken Sausages
Ingredients2 tsp extra-virgin olive oil1 pack of good quality chicken sausages
2 medium carrots, diced
1 onion diced
Salt and pepper
2 garlic cloves, minced
1 can black beans, rinsed and drained
1 1/2 cups low-sodium chicken broth
s3 tbsps chopped fresh parsley
In a large skillet, heat the oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate.
Add carrots and onions to a frying pan 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 the 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 serve with the chopped parsley.