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Epicurean Kentuckian: Black Beans and Smoked Sausage 2012-10-31 - Clandestine Kitchens Laboratory - Photo by Pen. Just a little smoked sausage adds a ton of flavor to canned black beans. These are cooked with some sauteed garlic and diced onion, celery and red pepper, and a handful of chopped fresh spinach. Once cooked, the spinach is dark enough to disappear in the finished stew, but adds flavor and texture. Ground cumin and cayenne pepper add earthiness and heat, and chopped parsley (pictured) or cilantro go nicely on top. Permalink | Comments? Tweet

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