15 August 2008

Creole Black Beans and Sausage Or In Other Words "Faking It"

2 cans black beans
1/2 onion, roughly chopped
1/2 cup or so of chicken stock or chicken bullion dissolved in water
1/2 Hillshire Farms Polska Kielbasa (or more if you like)
Tony Chachere's Creole seasoning, to taste

Cut up the Kielbasa into bite size chunks and saute them over medium heat for about 5 minutes until they release some of their fat. Add the onion and saute until it is transparent. Add the beans and chicken stock. Cook for about 10 minutes. Add more stock if it gets too thick. Use the Creole seasoning just like salt. Be careful to add just a bit at a time and taste it before adding more or the concoction will be too salty.

I serve this with/over rice.

**Honestly I had a hard time coming up with a recipe this month. Almost all the recipes I have have at least 6 ingredients, but they are so common to me that I hardly view them as ingredients anymore, such as olive oil and garlic. When I first "developed" this recipe I sauteed the onion and garlic in olive oil and then added everything else. Toward the very end I like to add diced green pepper, I add them at the end so the green pepper doesn't get soggy. But the five ingredients I've listed are the essentials to the heart of the recipe.

4 comments:

Marie said...

this sounds good, i know shane will love it!

Kainoa said...

where do you get the creole seasoning from? Sounds like one I will have to try for sure!

Joanna said...

The creole seasoning can be found in with all the rest of the spices. It's yummy stuff, I use it on a lot of things like potatoes, and roasts and stuff like that. It's good on everything.

Kainoa said...

Thanks for the tip, I am always up to buy more seasonings! Can't wait to try this...