Beans ‘N Kielbasa
NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
Hearty and Healthy Chicken Soup – An easy and delicious recipe for the slow cooker
Satisfy your sweet tooth with this rave-worth dessert, which bursts with chocolatey goodness.
This is a new way to cook the old southern favorite beans and cornbread. Instead of using ham as flavoring, I use Kielbasa. I like serving this with meatless Mexican cornbread. It is really a good combination with wonderful flavor.
- 16 Ounces Dry Great Northern Beans
- 16 Ounces Polska Kielbasa
- 1 Green Bell Pepper, chopped
- 1 Onion, chopped
- 1 Tablespoon Salt
- 1 Teaspoon Black Pepper
- 7 Cups Water
Rinse beans and add to slow cooker.
Cut Kielbasa into bite size pieces, place in slow cooker.
Add remaining ingredients and give it a good stir.
You can add more water if you'd like it a little more soupy.
Cook on LOW for six hours.
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