You can make this dish up to 2 days ahead. Reheat gently and add parsley just before serving.
Prep: 25 minutes
Total: 40 minutes
Get the recipe.
January 27, 2011
today's recipe: black beans and sausage
Posted by Carla Lalli MusicComments (4)
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From: Ryan E. | 1/27/11 at 5:09 pm
I currently cooking for a variety of different eaters. Lately, I have focus on those people with high blood presure but love their food. Do think if I switched to a chicken sausage it take away from the taste?
From: Carla Lalli Music | 1/27/11 at 5:56 pm
hi Ryan,
Yes, you can definitely substitute chicken sausage.
From: JohnJ | 1/27/11 at 7:14 pm
If the sausage you use is on the bland side, you could spice things up with a little dry-ground chipotle pepper. Chipotle and black beans are a great combination.
I use a different brand, but dry-ground chipotle pepper is widely available in the McCormick Gourment Collection of spices.
From: Yvonne | 1/28/11 at 2:54 pm
I made this last night. Is it supposed to be a soupy consistency? It was a bit liquidy and I wasn't sure if it was meant to be that way or not. Tasted good, just not sure about the consistency...