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...
Sooo good in this cooler weather and so simple!
Serve over Fritos and top with sour cream and shredded cheese for a yummy “Frito Pie.” :-)
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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