Braised Kielbasa & Beans

Makes: 
12 - 16 servings
Utensil: 
Saladmaster Food Processor
9 Qt./8.5 L Braiser Pan with Cover
medium mixing bowl
7" Santoku Knife
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Healthy Coach & Natural Foods Chef

Smoky and sweet, kielbasa adds a lot of flavor to these braised white beans. Bitter notes of beer and escarole rounded out with a dash of spicy crushed red pepper make this a go-to meal for a large gathering.

Ingredients

4
smoked kielbasa links, sliced into 12 inch pieces
2
large
onions, strung, use Cone #2
8
cloves garlic, shredded, use Cone #1
3
cups
Navy beans, soaked overnight and drained
(624
g)
12
ounces
light lager-style beer
(355
mL)
3
cups
chicken stock
(710
mL)
1
tablespoon
maple syrup
(21
g)
3
tablespoons
brown mustard
(45
g)
1
teaspoon
crushed red pepper
(1
g)
3
bay leaves
2
teaspoons
thyme leaves
(2
g)
1
teaspoon
natural salt
(6
g)
2
heads
escarole, washed, chopped into small pieces

Directions

  1. Preheat pan over medium heat. When several drops of water sprinkled on pan skitter and dissipate, approximately 5 - 7 minutes, add kielbasa. Place cover on pan slightly ajar and cook until browned on all sides, approximately 15 minutes.
  2. Remove kielbasa from pan and transfer to a bowl, leaving drippings in pan. Set aside.
  3. Add onions and garlic to pan and sauté until translucent and softened, approximately 5 minutes.
  4. Add beans, beer, stock, maple syrup, brown mustard, crushed red pepper, bay leaves and thyme to pan and cover. When Vapo-Valve™ clicks steadily, reduce heat to low and cook for approximately 1 12 hours or 90 minutes until beans are soft.
  5. Add escarole, stir to combine and add browned kielbasa pieces on top. Cover and cook for 15 - 20 minutes until escarole is softened.
  6. Add salt and stir to combine. Taste and add extra seasonings as necessary.
  7. Serve escarole and beans with a portion of kielbasa.

Tips

  • Substitute kielbasa sausage and crushed red pepper for spicy chorizo sausage.
  • Substitute kielbasa sausage for chicken or turkey sausage.
  • This dish stores and freezes well, and tastes even better the day after it is made.
  • Spice up this dish by offering hot sauce to add to individual dishes.
Nutritional Information per Serving
Based on 16 servings
Calories: 
227
Total Fat: 
6g
Saturated Fat: 
2g
Cholesterol: 
11mg
Sodium: 
479mg
Total Carbs: 
30g
Dietary Fiber: 
12g
Sugar: 
4g
Protein: 
13g
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