Saucisse fumée et haricots

Ingrédients

• 1 tablespoon olive oil
• 1 pound smoked sausage (such as Kielbasa or Kabanos, cut into 1/2 inch slices)
• 1 onion (chopped)
• 1/2 cup dark beer
• 1/2 cup chicken broth (or vegetable broth)
• 1/2 cup barbecue sauce (store bought)
• 2 tablespoon molasses
• 1 teaspoon liquid smoke
• 2 tablespoon hot sauce (such as Sriracha)
• 1 tablespoon smoked paprika
• 30 ounces 6 bean blend (2 15 ounce cans)
• 2 tablespoons parsley ( chopped, for garnish)

Préparation

1. 1

   Heat the olive oil in a Dutch oven or large pot. Add the smoked sausage and cook for 5 minutes until the sausage starts to brown.

2. 2

   Add the chopped onion and cook for 3 minutes more or until the onion becomes translucent and soft.

3. 3

   In a bowl whisk together the beer, broth, barbecue sauce, molasses, liquid smoke, hot sauce and smoked paprika. Pour this over the sausage. Add the beans and stir. Season with salt and pepper if needed.

4. 4

   Bring to a boil then turn down to heat to a medium-low and simmer for about 15 to 20 minutes, stirring occasionally as needed.

5. 5

   Remove from heat and garnish with parsley or green onions.