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TGIW (thank goodness it’s the weekend): Black Beans with Chicken Sausages

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

Serves 3
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


  1. 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.

  2. Add carrots and onions to a frying pan and cook until beginning to soften, about 4 minutes; season with salt and pepper.

  3. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring the mixture to a boil.

  4. 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.




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