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Pinto Beans with Kielbasa Recipe

Read Reviews (4)
4.75 4
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Sauced-up sausage, tomatoes, green pepper and onion accompany two kinds of beams in this warm main dish from Gloria Slater of Seaford, Delaware. Serve hearty helpings with a salad and rolls for a filling supper.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 tablespoon olive oil
  • 1-1/2 pounds reduced-fat smoked turkey kielbasa, cut into 1-inch pieces
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

Nutritional Facts

One serving (1 cup) equals 287 calories, 5 g fat (1 g saturated fat), 30 mg cholesterol, 1,363 mg sodium, 42 g carbohydrate, 7 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat.

Directions

  1. In a Dutch oven, saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through. Yield: 8 servings.
Originally published as Pinto Beans with Kielbasa in Light & Tasty February/March 2001, p13

Nutritional Facts

One serving (1 cup) equals 287 calories, 5 g fat (1 g saturated fat), 30 mg cholesterol, 1,363 mg sodium, 42 g carbohydrate, 7 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat.

Reviews for Pinto Beans with Kielbasa(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 6, 2010

This chili-type recipe is delicious! I can't believe it tasted even better the next night. I'm glad I doubled the recipe since my family loved it.

MY REVIEW
Reviewed Aug. 25, 2010

I used Mexican stewed tomatoes and added about a teaspoon of dried oregano to spice this dish up a little more, and I served it over rice. I will probably add another can of beans next time I make it.

MY REVIEW
Reviewed Jul. 12, 2010

So tasty, and easy to make. Definitely a new family favorite!

MY REVIEW
Reviewed Mar. 17, 2010

I have been making this recipe for my family since it came out in the Premier Issue of Light and Tasty in 2001....I slightly added to the recipe by adding a can or two of kidney beans as well and my family always loves this delicious hearty and warm dish. Its hard to stop at one bowl or even two and leftovers don't last long!!!! This is a five star recipe....

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