This Kielbasa Black Bean Skillet is a quick and hearty meal that comes together in just 20 minutes, making it perfect for busy weeknights. I created this recipe based off something my Mom used to make for us when I was a kid. It first appeared in a limited run book I sold called Dinner Simplified and since then I’ve heard from so many people that it’s a family favorite. It’s also very popular with college kids since it’s so easy and inexpensive to whip up (which is probably why my Mom came up with it in the first place!) With smoky kielbasa, fire-roasted tomatoes, and black beans, it’s hearty and packed with flavor while still being super easy to whip up and get on the table. Serve it over rice, and try topping it with a fried egg if you want, like we sometimes do!
Ingredients Needed
- kielbasa sausage – this is the style of sausage that comes in a horse-shoe shape. You can also use a beef sausage in this same style.
- fire roasted diced tomatoes
- black beans – drained and rinsed
- kosher salt
- pepper
- garlic powder– I use garlic powder for ease, but feel free to sub a couple cloves of minced garlic if you prefer.
- onion powder– I also use onion powder for ease, but you can mince a small onion and saute it in your pan first, if you prefer.
- beef broth – you’ll only be using 1/2 cup. I keep Better than Bullion in my fridge, which works great because you can warm up as little or as much broth as you need for recipes like this one that would otherwise use less than a can or carton.
How to Make Kielbasa Black Bean Skillet
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Slice kielbasa, while heating a large skillet over medium heat. Sauté sausage until lightly browned.
- Add tomatoes, rinsed beans, and seasonings.
- Add beef broth and let simmer.
- Yep, that’s literally it. Only takes about 20 minutes! Serve over hot rice -fried egg optional!
Storage & Other Tips
- Leftovers: store in an airtight container in the fridge for 3 – 4 days.
- Reheat: I recommend gently letting it simmer away on the stovetop (or in the microwave) with a splash of beef broth or water to loosen up the sauce.
- Freezing for later: this dish freezes well. Let it cool completely, then portion it into freezer-safe containers for up to 2 months. Thaw it overnight in the fridge before reheating.
- Make it lighter: I like pre-cooked kielbasa for convenience, but if you want something lighter, turkey kielbasa could be substituted.
- Add some heat: try adding in red pepper flakes or a diced jalapeño with the tomatoes.
- Bulk it up: you can try adding extra vegetables, like bell peppers, zucchini, or corn.
- Stretch it out: Need to stretch but don’t have double the amount of sausage? Try adding an extra can of beans to stretch it further.
- Serving ideas: we love this with a fried egg and rice, but you could also serve it with cornbread and a side salad. This meal is flexible in all the best ways!
Frequently Asked Questions
Yes! Smoked sausage or even andouille would work well, and give the dish a different flavor profile.
No. Regular canned diced tomatoes work just fine. Fire-roasted just add a little extra smoky flavor.
Absolutely! I’d recommend white beans. Kidney beans would also work.
It will, but the dish will definitely be lacking flavor. If you can, get some condensed beef broth to keep in your fridge. It lasts a long time and is easily stored!
There are lots of options! Try it over quinoa or couscous, or roasted potatoes. Or, as mentioned earlier, you could serve it alongside some cornbread and a side salad. This recipe is flexible and simple, so it adapts well to many different cuisines and flavors.
Yes! The flavors only deepen as it sits. Just reheat right before serving (you’ll most likely want to add a splash of water or broth to loosen it up) and cook the rice fresh to go with it.
Kielbasa Black Bean Skillet
Equipment
Ingredients
- 1 14-ounce kielbasa sausage
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans drained and rinsed
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup beef broth
- ½ teaspoon kosher salt
- rice, cooked for serving (see notes)
- fried eggs for serving (optional)
Instructions
- Slice kielbasa in ¼" rounds. Heat a large skillet over medium heat.
- Add kielbasa and sauté until lightly browned, about 5 minutes. If you're using a sausage with a higher fat content, feel free to drain excess fat at this point.
- Add tomatoes and rinsed beans, stirring to combine.
- Add pepper, garlic powder, onion powder, and broth. Stir.
- Bring to a low simmer for about 5 minutes, stirring occasionally, until sauce thickens slightly. Tip: As it's simmering, use a flexible spatula or wooden spoon to smash some of the beans- like pancakes. The smashed beans will thicken the mixture.
- Remove from heat and serve over hot rice. If desired, you can throw a fried egg on each serving, too!
Notes
- For added convenience, use pre-cooked bagged rice that heats up in the microwave in 90 seconds.
Questions & Reviews
Every college kid needs this recipe in their repertoire before they leave home. It’s fast, inexpensive, filling and easy!!!
For the cost/effort, it is surprisingly tasty too!