2 teaspoons extra-virgin olive oil
1 pound Kielbasa or other smoked sausage cut into one inch pieces
4 medium carrots, diced small
1 medium onion, chopped small
coarse salt, ground pepper
2 garlic cloves, minced
2 cans black beans, rinsed and drained
2 cups chicken broth
3 TB chopped fresh parsley, plus more for serving
1/4 cup plain yogurt, for serving - optional
In a large skillet, heat oil over medium high. Add sausage and cook until browned on all sides. About 8 minutes.Transfer to a plate.
Add carrots and shallots to the skillet, and cook until beginning to soften. About 4 minutes.
season with salt and pepper.
Add garlic and cook until fragrant - about one minute.
Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender - about 12 minutes.
Remove from heat, stir in parsley, serve with more parsley and a dollop of yogurt.