I would like to thank Martha Stewart for this recipe. I only changed a few minor things. It was simple yet full of flavor and incredibly filling.
|Parents didn't have a large skillet at the cabin so I used a stock pot.|
2 teaspoons olive oil
1 ½ cup carrots, diced small (I used baby carrots)
2/3 cups yellow onion, diced
2 garlic cloves minced
1 pound sausage (I used bratwursts but next time I think I'll use something spicier)
2 cups chicken broth
2 can black beans (15.5 ounce each), rinsed and drained
Cut the sausage into 1 inch pieces. Heat oil over a medium-high in a large skillet and add the sausage. Cook until all sides are brown. Remove from pan and transfer to paper towel-lined plate. Add the carrots and onions to the oil and cook until the vegetables soften. Season with pepper. Add garlic and cook until golden brown.
Pour in black beans and broth; bring to a boil. Add the sausage back into the pan, reduce heat to a rapid simmer, and cook until the carrots become tender, 12 to 15 minutes. Remove the skillet from heat and serve.
I think this was my dad's favorite recipe. After dinner he kept picking at the pot, first eating all the sausage, then the carrots, and finally the beans.