sausage and bean skillet with crispy plantains

Chicken

Sausage and Bean Skillet with Crispy Plantains

I love a quick weeknight dinner, especially when the whole family loves it. This dish has tasty Caribbean flavors, and the plantain chips on top are a big hit. We love this with smoked sausage, but it's also delicious with spicy chicken sausage.

Ingredients

  • 2 tablespoons canola oil
  • 2 celery ribs, thinly sliced
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 1 package (14 ounces) smoked sausage, cut diagonally into 1/2-inch slices
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 teaspoon pepper
  • 1 cup plantain chips, crushed
  • 1/4 cup fresh cilantro leaves, chopped
  • hot cooked rice, optional

Directions

  • In a large skillet, heat oil over medium-high heat. Add celery, red pepper and onion; cook and stir until crisp-tender, 4-5 minutes. Add sausage; cook and stir until browned, about 4 minutes longer. Add garlic and thyme; cook 1 minute longer. Stir in beans, tomatoes and pepper. Reduce heat; cook, uncovered, until sauce is slightly thickened, 4-6 minutes longer.
  • Top with plantain chips and cilantro. If desired, serve with rice.

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