Kielbasa and Kidney Beans |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This hearty meal-in-one is one of my family's favorites, notes Doreen Kelly of Roslyn, Pennsylvania. It keeps well in a slow cooker as I'm often asked to bring it to gatherings. Ingredients:
1 pound fully cooked johnsonville® polish kielbasa sausage or polish sausage, cut into 1/2-inch pieces |
1 small onion, chopped |
1/2 cup chopped sweet red pepper |
1/2 cup chopped green pepper |
1/4 cup packed brown sugar |
2 tablespoons steak sauce |
1 tablespoon cider vinegar |
1 teaspoon worcestershire sauce |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
Directions:
1. In a skillet, cook sausage for 2-3 minutes. Stir in onion and peppers. Cook and stir until sausage is lightly browned and vegetables are tender; drain. Combine brown sugar, steak sauce, vinegar and Worcestershire sauce; stir into skillet. Add beans. Cook and stir until heated through. Yield: 4 servings.
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