12 - 16 servings
Saladmaster Food Processor
9 Qt./8.5 L Braiser Pan with Cover
medium mixing bowl
7" Santoku Knife
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.
smoked kielbasa links, sliced into 1⁄2 inch pieces
onions, strung, use Cone #2
cloves garlic, shredded, use Cone #1
Navy beans, soaked overnight and drained
light lager-style beer
crushed red pepper
escarole, washed, chopped into small pieces
- 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.
- Remove kielbasa from pan and transfer to a bowl, leaving drippings in pan. Set aside.
- Add onions and garlic to pan and sauté until translucent and softened, approximately 5 minutes.
- 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 1⁄2 hours or 90 minutes until beans are soft.
- Add escarole, stir to combine and add browned kielbasa pieces on top. Cover and cook for 15 - 20 minutes until escarole is softened.
- Add salt and stir to combine. Taste and add extra seasonings as necessary.
- Serve escarole and beans with a portion of kielbasa.
- 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.