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Smoked Sausage and Beans

Kielbasa gives this dish a hearty flavor, and you don't have to spend hours in the kitchen preparing it.—Honore Hudson, Glenwood, Illinois
  • Total Time
    Prep: 15 min. Cook: 1 hour
  • Makes
    8 servings

Ingredients

  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 pound fully cooked smoked sausage, cut into 1/4-inch slices
  • 3 to 4 cups chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 5 to 6 bay leaves
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon ground cumin
  • Dash hot pepper sauce
  • Hot cooked rice or pasta

Directions

  • In a large skillet, saute onions and garlic in oil until tender. Add sausage; cook and stir until lightly browned. Add broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally. Discard bay leaves. Serve in a bowl over rice or pasta.

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