Kielbasa and Beans
When I was a bachelor, I really began experimenting with cooking. This casserole is a recipe I created back then because it's tasty, tasty, simple and hearty.—Wade Harmon, Orange, Massachusetts
Total TimePrep: 15 min. Cook: 1 hour
- 1/2 pound sliced bacon
- 1 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, 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.
Nutrition Facts1 each: 388 calories, 27g fat (10g saturated fat), 61mg cholesterol, 1213mg sodium, 17g carbohydrate (5g sugars, 4g fiber), 19g protein.
Originally published as Kielbasa and Beans in Taste of Home October/November 1996
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