This is one of those meals that can be put together easily and that tastes out of this world delicious. Black beans and chard is an already lovely combination but adding some spicy sausages makes it extra special. Just add a dollop of creme fraiche and a bit of salsa macha for an insanely lovely meal, packed with flavour and good-for-you ingredients.
Black Beans with Chard & Sausage
-300g Sausages, sliced (We used spicy sausages but you can use any you like)
-1 560g Whole Black Beans, rinsed and drained
-1 to 1 ½ cups of chicken broth
-½ white onion, chopped
-1 long green pepper, sliced
-1 cup cherry or plum tomatoes, halved
-3 large chard leaves, with the stem, thinly sliced and the greens roughly chopped, separated
-2 garlic cloves, crushed
-1 chipotle in adobo, minced
-½ lemon, juiced
-1 tsp oregano
-salt and pepper to taste
-olive oil, the necessary
1 Add just a drizzle of olive oil to a large pan set to medium-high heat. Cook the sausage slices until they are lovely and charred on both sides. This can take several minutes. Add the onion and pepper halfway so they start to cook and caramelize too.
2 Once the sausages are done, remove them from the pan and reserve. If the sausages rendered a lot of fat, spoon out most of it, leaving only about a tablespoon in the pan.
3 Add to the pan the sliced chard stems so they start cooking first. Allow them to cook for 3 to 5 minutes. Add the chipotle and garlic to the pan and stir for a few seconds, add the oregano and one cup of chicken stock. Bring to a boil and cook for 5 more minutes.
4 Add the rinsed black beans to the pan with the tomatoes and the chard greens. Cover the pan and cook for 5 minutes or until the chard leaves start to wilt.
5 Once the chard leaves have started to wilt, squeeze in the juice of half a lemon, add black pepper and adjust salt to taste. Once happy, return the sausages to the pan and cook on low heat for 3 more minutes. Serve hot.
Notes
- Adding one chipotle in adobo brings just a touch of heat with a lot of depth and smoky flavour! Remove the seeds to retain the flavour and remove some of the heat.
- The type of sausages you use can influence the overall flavour of this dish. We managed to find spicy sausages that worked wonderfully here.
- Serve with dollops of creme fraiche and if you want to take this to the next level, add a bit of salsa macha too!
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