Meaty black beans come together with pork belly and smoky kielbasa to create a nourishing and filling meal in this Black Beans with Smoked Kielbasa recipe. The perfect balance of heartiness and flavor.
Table of Contents
- Black Beans Vs Pinto Beans
- How Nutritious Are Black Beans?
- Why You’ll Love This Recipe For Black Beans and Smoked Sausage
- Ingredients For This Smoked Sausage And Black Beans Recipe
- How To Cook Black Beans
- How To Season Black Beans
- Tips and Variations
- Make ahead and storage
- Looking for more recipes?
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- Black Beans with Smoked Kielbasa Recipe
Loaded with flavor and texture, this black bean and sausage dish is rich, filling, and extremely satisfying. There’s nothing quite like slow-simmered meals that not only smell great while they cook but deepen in flavor while they cook as well. These smoked black beans are perfect as a main dish for dinner on a cold winter’s day.
Black Beans Vs Pinto Beans
Black beans and pinto beans can sometimes be used interchangeably in recipes though they do look quite different and have a different taste profile. In terms of color, black beans are obviously black while pinto beans are brownish. Black beans tend to be meaty while pintos are creamy. Similar in terms of nutritional profile, it is really based on regionality where the differences come into play. Black beans are most often used in Caribbean, Latin American, and Brazilian dishes while pintos are most often used in the southwest US and Mexico.
How Nutritious Are Black Beans?
Black beans are a good source of protein and fiber and are considered a complex carbohydrate so they won’t spike your blood sugar levels. Low in fat and and loaded with vitamins and minerals, if you haven’t added black beans to your diet now’s a good time to start.
Why You’ll Love This Recipe For Black Beans and Smoked Sausage
Flavorful: The flavor of this recipe really packs a punch from the seasonings, the pork belly and the sausage.
Hearty: Sausage and beans are very filling, you’ll be full for hours.
Balanced: The beans and the kielbasa are the perfect combination of protein and fiber for a balanced meal.
Versatile: use the beans in salads, soups and burritos. Perfect for freezing too!
Ingredients For This Smoked Sausage And Black Beans Recipe
- Black beans – Use dried black beans and soak them for 3+ hours or overnight.
- Water – Tap or filtered water are both good to soak the beans.
- Smoked kielbasa – Cut the smoked kielbasa into large chunks.
- Pork belly fat – Cubed pork belly fat adds loads of flavor.
- Bay leaves -Bay leaves add even more flavor.
- Tomato paste – Tomato paste adds a touch of tomato flavor and thickens up the beans.
- Olive oil – Extra virgin olive oil is best but any kind will do.
- Garlic powder
- Onion powder
- Smoked paprika
- Smoked maple rub
How To Cook Black Beans
- Step 1: Empty black beans into a large bowl.
- Step 2: Fill the bowl with water, making sure to cover the beans completely with a little extra water as the beans will expand.
- Step 3: Let the beans soak for at least 3 hours or overnight.
- Step 4: Once the beans are done soaking, rinse them and continue to follow the instructions for the recipe you are making.
How To Season Black Beans
- Step 1: Rinse beans in water and then transfer to a dutch oven.
- Step 2: Stir in water and add kielbasa, pork belly fat, bay leaves, and oil.
- Step 3: Add in the spices and stir well.
- Step 4: Cover the pot 3/4 of the way and cook on medium heat for 2 hours making sure to stir every half hour.
Tips and Variations
- Add even more flavor. Use chicken, beef or vegetable broth instead of the water.
- Change up the spices. Use a combination of the spices or use your favorite spices.
- Use a different type of sausage. Try using Andouille sausage or Bratwurst.
Anything really goes with smoked kielbasa whether it be potatoes, pasta, salad or in this recipe they are prepared with black beans for a hearty and satisfying dish.
You don’t necessarily have to soak black beans before you cook them but they will take longer to cook if they haven’t been soaked.
Black beans need to soak for quite a few hours, at least 3 hours to overnight.
Yes, it is a good idea to rinse the black beans after you soak them to remove dust particles, rocks and debris from the beans.
This recipe was created using dry beans so preparing it as it is with canned beans may not work out to the desired consistency.
Make ahead and storage
This recipe for smoky black beans can easily be made a few days ahead of when you want to serve it. Store it in the fridge for up to 5 days in an airtight container.
Leftovers can be frozen for up to 3 months.
Looking for more recipes?
- Braised Green Beans and Sausage
- Sausage Butternut Squash Skillet
- Sheet Pan Sausage and Peppers
- Instant Pot Sausage Chickpea Stew
It can be tempting to cover the pot completely while the beans and kielbasa cook but leave a portion of the pot exposed so the steam can escape.
Black Beans with Smoked Kielbasa
- 2 cups dried black beans soaked 3+ hours
- 10 cups water
- 16 oz smoked kielbasa chunks
- 6 oz pork belly fat cubed
- 3 bay leaves
- 3 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp cumin
- 1/2 tbsp coriander
- 1/2 tbsp smoked paprika
- 1/2 tbsp smoked maple rub
- Rinse soaked beans in cold running water then transfer to a dutch oven pot.
- Add water, kielbasa, pork belly fat, bay leaves and oil.
- Stir in all the seasoning and give it a good stir.
- Cover the pot about 3/4 of the way and cook on medium heat for 2 hours. Stir every half hour. Do not cover the pot fully.
Nutrition information is automatically calculated, so should only be used as an approximation.