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.