Polish Bean and Sausage Stew recipe

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Ingredients

2 ½ cups dry cannellini beans
1 tablespoon vegetable oil
10 slices bacon, cubed
½ (16 oz) ring kielbasa sausage, cubed
2 onions, chopped
2 bay leaves
4 whole allspice berries
1 (14.5 ounce) can chopped tomatoes
dried marjoram, or to taste
1 clove garlic, minced
salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon paprika

Nutrition Info

816.9 calories
carbohydrate: 89.4 g
cholesterol: 73.5 mg
fat: 31.4 g
fiber: 21.7 g
protein: 47 g
saturatedFat: 13.5 g
servingSize: -
sodium: 1225.3 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cannellini beans into a large container and cover with several inches of cool water, let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.

  2. Heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.

  3. Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.

  4. Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.

  5. Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew, stir in paprika powder. Simmer until stew has thickened, about 15 minutes.

Recipe Yield

4 servings

Recipe Note

A hearty and satisfying Polish stew with cannellini beans, bacon, and kielbasa. Served with crusty bread it's a meal that sticks to the bones, perfect for a cold winter's night!

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