Polish Bean and Sausage Stew
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Polish Bean and Sausage Stew

1. Dry cannellini beans - 2 ½ cups
2. Vegetable oil - 1 tablespoon
3. Bacon, cubed - 10 slices
4. Kielbasa sausage, cubed - ½ (16 oz) ring
5. Onions, chopped - 2
6. Bay leaves - 2
7. Whole allspice berries - 4
8. Chopped tomatoes - 1 (14.5 ounce) can
9. Dried marjoram, or to taste - 1 (14.5 ounce) can
10. Garlic, minced - 1 clove
11. Salt and ground black pepper to taste - 1 clove
12. Butter - 1 tablespoon
13. All-purpose flour - 1 tablespoon
14. Paprika (Optional) - 1 teaspoon

How to cook deliciously - Polish Bean and Sausage Stew

1. Stage

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. Stage

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. Stage

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

4. Stage

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. Stage

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.