Heat a large saucepan over medium-high heat. Lightly coat with cooking spray and add the sausages. Cook until the sausages are starting to brown, 7 to 8 minutes. Transfer to a bowl and keep warm.

Heat the olive oil in a large skillet set over medium heat.

Add the onions, cover the pan and cook, stirring occasionally, until the onions are deep golden brown.

During the cooking, add water as necessary to stop the onions from burning and drying out. You may need as much as ½ cup.

Add the garlic and cook for 30 seconds.

Add the chicken broth and bay leaves. Bring to a boil, then lower the heat and simmer for 20 minutes. Remove the bay leaves.

Stir in the black beans and cooked sausages. Cook until heated through, about 5 minutes.

Stir in the parsley. Serve.