If You Like Garlic……..
A delectable fusion of flavors and textures awaits in this savory Kielbasa bean stew recipe. Originating from the heart of Eastern European cuisine, kielbasa—known for its smoky, garlicky profile—pairs exquisitely with the tender, creamy Great Northern beans. This dish combines the best comfort food and hearty nourishment, making it a perfect option for cozy family dinners or satisfying weeknight meals.
Kielbasa, a traditional Polish sausage, adds a rich depth of flavor, while the beans contribute a subtle sweetness and smooth consistency, absorbing the sausage’s robust essence. The combination is often enhanced with aromatic vegetables such as onions, garlic, and bell peppers, creating a symphony of savory notes that meld together beautifully during cooking.
Discover the versatility of this recipe, which can be customized with various herbs and spices to suit your taste. Whether you prefer it as a standalone main course, paired with crusty bread, or served over a bed of rice or mashed potatoes, this kielbasa and beans dish will become a cherished part of your culinary repertoire. Its simple preparation hides the complexity of its flavors, offering a comforting and hearty meal that warms both the heart and soul.
Kielbasa
Kielbasa, originating from Poland, is a beloved sausage renowned for its rich flavor and versatility in culinary applications. Made from coarsely ground meat—typically pork, although beef, veal, or a blend of meats can also be used—kielbasa boasts a distinctive taste profile characterized by its smoky, garlicky, and sometimes slightly spicy notes. This sausage is often seasoned with black pepper, marjoram, and garlic, contributing to its robust flavor profile.
One of the defining features of kielbasa is its varied forms and preparations. It can be fresh, smoked, or cured, offering a unique texture and taste. Fresh kielbasa is ideal for grilling, frying, or incorporating into stews and casseroles, while smoked or cured varieties are perfect for slicing and enjoying as a cold cut or as an ingredient in sandwiches and salads.
Kielbasa is special in Polish cuisine, where it is frequently enjoyed in dishes like pierogi filling, soups, and hearty stews such as bigos (hunter’s stew). However, its popularity extends far beyond Poland, with kielbasa featuring prominently in dishes worldwide, embraced for its robust flavor and versatility in cooking. Whether enjoyed on its own or as a flavorful ingredient, kielbasa continues to captivate taste buds and add a delicious depth to countless recipes worldwide.
Winter Polish Sausage and Bean Stew
Ingredients
- 1 tablespoon vegetable oil such as Canola
- 2 pounds Kielbasa sausage
- 1 tablespoon olive oil
- 16 ounces Great Northern beans or other canned white beans - Cannellini would be fine, drained
- 1 cup chicken stock canned low sodium or homemade
- Kosher salt and freshly ground black pepper to taste
- 1 head garlic cloves separated and peeled, chopped
- 10 cherry tomatoes halved
- 1 bunch parsley chopped, divided
Instructions
- Cut the Kielbasa up into small slices and finely chop the garlic. Chop the parsley. Halve the tomatoes.
- Heat a heavy-bottomed pan over medium-high heat for three or four minutes. When the pan is hot, add the oil and swirl to coat the pan.
- When the oil shimmers, add the sausage and sauté until lightly browned. Add the drained beans, the chicken stock, garlic, tomatoes and half the parsley to the pan. Season to taste with salt and pepper.
- Simmer gently for at least thirty minutes so the flavors can meld.
- About five minutes before serving, add the other half of the chopped parsley, reserving just a bit for garnish.
- To serve, ladle into bowls and sprinkle with a little fresh parsley.
VARIATIONS
- This stew is fantastic as is, but it also lends itself to any number of variations. Add any fresh or dried herbs that you like. Just add them to taste.
- Consider adding a large can of diced tomatoes.
- The addition of some red cabbage would be in keeping with the Polish roots of this dish. If you like cabbage, add about a cup of shredded cabbage when you add the beans.
- If you are not a huge garlic fan, you can certainly cut back on the garlic to only one or two cloves as opposed to a whole head.
- Try roasting the garlic first. Simply cut off the end of the garlic head to expose the cloves, drizzle with some olive oil and wrap in foil. Then, roast at 375° F for about an hour, or until the garlic is very soft and caramelized. Let it cool and then squeeze out the soft roasted garlic and add it along with the beans.
2 Responses
Thank you so much for posting this recipe! I make my own fresh (white) kielbasa and was looking for other ways to enjoy it (outside of the traditional holiday meals I make with it) and this is a HUGE hit with friends and family alike! Instead of parsley, I toss in a bunch of fresh dill before serving and it compliments the kielbasa amazingly well. I also went with your suggestion to add gnocchi (as I’m too lazy to make my own kopytka most of the time), and it adds a nice texture to the stew, bulking it up to an even more filling and hearty meal! 5-star recipe for sure, and that’s coming from a born and raised Polish person from Chicago! 😉
I made this tonight using fresh polish sausage, not smoked. It was delicious! I think I might add even more beans to it next time, and maybe fresh spinach? It was delicious as is, but has so many possibilities! Thanks for a great, inexpensive recipe!
OH – and I did roast the garlic before adding. LOVED IT!!!