Black Beans and Turkey Sausage
Savor the bold and hearty flavors of this Black Beans and Turkey Sausage recipe, a quick and nutritious meal bursting with savory spices and vibrant veggies. Perfect for busy weeknights, this one-pan dish combines tender slices of turkey sausage with protein-packed black beans, caramelized onions, and sweet red bell peppers, all simmered in a smoky blend of cumin, smoked paprika, and oregano. Fresh cilantro and a splash of zesty lime juice brighten the dish, while optional servings of rice or quinoa add a comforting touch. Ready in just 45 minutes, this flavorful and wholesome recipe is ideal for meal prep and family dinners alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 turkey sausage links
- 1 medium yellow onion
- 1 medium red bell pepper
- 3 cloves garlic
- 2 15-ounce cans canned black beans
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 lime
- 2 cups cooked rice or quinoa (optional, for serving)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Slice the turkey sausage links into rounds and add them to the skillet. Cook for 5-7 minutes, turning occasionally, until browned. Remove the sausage from the skillet and set aside.
Dice the yellow onion and red bell pepper. Mince the garlic cloves.
In the same skillet, add the diced onion and red bell pepper. Sauté for 5 minutes, or until softened.
Add the minced garlic and cook for another 1-2 minutes, stirring to avoid burning.
Drain and rinse the canned black beans, then add them to the skillet along with the chicken broth, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
Stir everything together and bring the mixture to a simmer. Return the sausage to the skillet and cover. Let it cook on low heat for 15-20 minutes, stirring occasionally, to blend the flavors.
Chop the fresh cilantro and cut the lime in half. Stir the cilantro into the dish and squeeze in the juice from half the lime. Adjust seasoning with additional salt or pepper, if needed.
Serve hot over cooked rice or quinoa, if desired, and garnish with additional cilantro and lime wedges on the side.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 3.6 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
