- 1/2 pound sliced bacon
- 1 pound Johnsonville® Polish Kielbasa Sausage, sliced and halved
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1/2 cup chicken broth
- Pepper to taste
- In a large skillet, cook bacon until crisp; remove to paper towel to drain. Discard all but 1 tablespoon drippings; cook kielbasa in drippings until lightly browned. Drain. Add onion, red pepper, beans, broth and pepper. Cover and simmer for 1 hour, stirring occasionally. Crumble bacon on top. Yield: 6 servings.
Originally published as Kielbasa and Beans in Taste of Home October/November 1996, p47
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