Creole Smoky Sausage and Black Bean Pot Pie Servings: 5 (about 11oz each) Prep Time: 35 minutes Total Time: 50 minutes

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1 (14oz) package smoked kielbasa or other sausage, sliced
1 tablespoon vegetable oil
2 stalks celery, sliced
2 medium carrots, diced
1 medium onion, chopped
1 red bell pepper, chopped
1 tablespoon all-purpose flour
1 (20oz) can Luck’s® Southern Style Black Beans
1 (10.2oz) package refrigerated southern style buttermilk biscuits (5 count)


Heat oven to 375°F. Spray 11×7-inch (2-quart) baking dish with cooking spray. In large skillet, cook sausage over medium heat 5 minutes or until lightly browned, stirring and turning over. Remove to bowl. Add oil, celery, carrots, onion and bell pepper to skillet. Cook 5 minutes, stirring frequently; stir in flour. Stir in 2 tablespoons water; cover and cook 5 to 10 minutes or until vegetables are tender. Stir in beans. Cook 5 minutes or until thoroughly heated and bubbly. Pour into baking dish. Cut biscuits in half and arrange around edges of dish over hot mixture. Bake 13 to 15 minutes or until biscuits are deep golden brown and baked completely through.

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