I always think of the grill when I think of sausages, but they are really much more versatile than that. Chopped or sliced sausage adds flavor and texture to everything from pasta to soups and stews. In the recipe below, sausage is cooked with beans, adding an amazing complexity to this chili-like dish.
What I love about this recipe is how easy it is to change up. The smoky kielbasa could easily be substituted for spicy Italian or Portuguese linguica. I like a blend of different beans for variety, and I especially like the addition of garbanzo beans for texture, but this recipe could use any beans you have on the shelf.
Slow cooker kielbasa and BBQ beans Prep Time: 10 mins
Servings: 12
Ingredients2 15-ounce cans black beans, drained and rinsed
2 15-ounce cans cannellini beans, drained and rinsed
1 15-ounce can garbanzo beans, drained and rinsed
1 small yellow onion, small diced
1 cup ketchup
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon cumin
1 teaspoon ancho chili powder
1 tablespoon apple cider vinegar
1/4 cup brown sugar
1/4 cup honey
1/4 cup molasses
2 cups low-sodium chicken broth
1/2 pound bacon, cut into 1/2-inch pieces
2 pounds kielbasa, cut into 1/2-inch slices
1 bunch parsley, roughly chopped for garnish
Instructions1. In a 6-quart slow cooker, combine all ingredients except sausage. Stir well to combine.
2. Place the sausage slices on top of the mixture.
3. Cover tightly with lid and cook on low for 5 hours, until the sausage is cooked through and the mixture is deeply savory.
4. Garnish each bowl with the chopped parsley.
