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 caloriescarbohydrate: 89.4 gcholesterol: 73.5 mgfat: 31.4 gfiber: 21.7 gprotein: 47 gsaturatedFat: 13.5 gservingSize: -sodium: 1225.3 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Polish Bean and Sausage Stew
Directions
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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.
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.
Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
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.
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.