One Pot Sorghum & Beans

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A thrifty, delicious meal inspired by rice and beans – but we’re using Pearled Sorghum as an alternative to rice, and adding in some kale and smoked sausage to make it a hearty dish that satisfies a crowd for about $10! (It also makes great leftovers you can eat all week long.)


  • 2 Tbsp. olive oil
  • 1 cup onion, chopped
  • 12-14 oz. smoked sausage, sliced
  • 4-6 cloves garlic, minced
  • 1 pkg (8 oz) Hodgson Mill Pearled Sorghum
  • 3 cups broth, or water
  • 4-5 cups kale, ribs removed & torn small
  • 1 can (15 oz.) beans, drained and rinsed (use your favorite - red, black, kidney, etc)
  • salt and pepper, , olive oil, or cayenne pepper to taste


In a large pot over medium heat, sauté oil, onion and sliced sausage until onion is  soft and translucent and sausage is warmed through and browned. Remove sausage from pot.  Add garlic to pot and cook 2 more minutes. Add Pearled Sorghum and broth. Cover, bring to a boil, then reduce heat and simmer about 20 minutes, until sorghum is almost tender and broth is almost all absorbed. Add kale, beans, and sliced sausage, cover and cook 5-10 more minutes until kale is cooked, beans are warm, the sorghum is tender and broth is absorbed. Serve warm. Season to taste with a drizzle of olive oil, salt and pepper, or cayenne pepper.

Notes: Feel free to use any vegetable your family likes, such as green beans, slivered carrots, broccoli, or peas instead of or in addition to kale - just adjust cooking time to ensure veggies are cooked through..

6-8 servings Print this Recipe

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