Black Beans and Kielbasa

Cook’s notes: Comfort food in 40 minutes, including prep time. You can even double the spinach.

1 pkg turkey kielbasa (14 to 16 oz), cut into 1/4-inch slices
2 Tbsp olive oil
1 large shallot, diced
Salt and ground black pepper
1 tsp minced garlic
2 cans (15 oz) black beans, rinsed and drained
1 can (16 oz) fat-free chicken broth
1 package baby spinach (6 oz)
For serving: plain, fat-free yogurt

In a large skillet, heat oil over medium-high. Add kielbasa and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and top with spinach. Cover the pan and cook until the spinach wilts. Remove from heat and serve with a dollop of yogurt.

Adapted from Everyday Food, November 2010