Kielbasa Lima Bean And Potato Stew Recipes

KIELBASA SKILLET STEW

Steps:

• In a 12-in. skillet, cook bacon until crisp; remove to paper towel to drain. Cook sausage and onions in drippings over medium heat until onion is tender; drain. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Crumble bacon; sprinkle over stew.

KIELBASA CABBAGE STEW

Steps:

• In a large saucepan or nonstick skillet, brown sausage over medium heat. Add the potatoes, cabbage, onion, broth, 1/2 cup water, sugar, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender, stirring occasionally., Add beans and cider vinegar; cover and simmer 5-10 minutes longer. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

POLISH BEAN AND SAUSAGE STEW

Steps:

• Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.
• Heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.
• Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
• Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.
• Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.

LIMA BEAN AND KIELBASA SOUP

Steps:

• Mix all ingredients except tomatoes in 5- to 6-quart slow cooker.
• Cover and cook on high heat setting 10 to 12 hours or until beans are tender.
• Stir in tomatoes.
• Cover and cook on high heat setting about 15 minutes or until hot.

KIELBASA, LIMA BEAN AND POTATO STEW

Steps:

• In a large pot, fry up bacon til crispy, add lima beans, onion, water, salt and pepper, soy sauce and sesame oil. Bring to a boil ,lower to medium high heat. let cook for about 30 mins
• Cut kielbasa into 1/4 inch slices and add to pot. Let cook for another 15-20 mins. If the potatoes start to cook down, let them.They'll help thicken it up. Add water if needed. Taste broth and adjust seasonings as necessary. Stew should be done when potatoes and lima beans are tender.
• Serve hot in bowl with plenty of cornbread or biscuits.

LIMA BEAN AND KIELBASA SOUP (CROCK POT)

Steps:

• Mix all ingredients except tomatoes in a 5 to 6 quart slow cooker.
• Cover and cook on high for 10 to 12 hours or until beans are tender.
• Stir in tomatoes.
• Cover and cook on high for about 15 minutes or until hot.

ONE-DISH KIELBASA, GREEN BEANS & POTATOES

Steps:

• Cut kielbasa into 1" chunks and place in Dutch oven or large pan.
• Add enough water to completely cover the meat and cook on high till it comes to a boil.
• Meanwhile, peel potatoes and the onion, and cut into eighths; drain the green beans.
• Let kielbasa boil for 2 minutes to extract the grease.
• Lower the heat and skim off all grease and foam; discard.
• Turn heat to high again and add vegetables, chicken broth and seasonings to pot; stir to combine.
• If necessary, add enough water to bring the liquid level to about 1" below top of the ingredients.
• Bring to a boil; lower heat to simmer and cover.
• Cook for 20 minutes.
• Serve in soup bowls with crusty bread, which is delicious dipped into the broth.
• NOTE: If frozen green beans are used, put them in with the kielbasa to cook for 7 extra minutes before adding the potatoes and onion; then cook for 20 more minutes.

LAMB, LIMA BEANS AND POTATO STEW

Steps:

• If using whole onion, chop and saute in very hot oil in nonstick skillet.
• Mince garlic and add to onion.
• Trim and grind lamb.
• Scrub potatoes but do not peel; slice in food processor. If small potatoes are not available, quarter the potatoes before slicing.
• When onions begin to take on color, add the lamb, breaking up to keep from clumping, and the potatoes. Stir well and cook over medium heat until lamb browns.
• Stir in the hot pepper flakes, tomatoes, lima beans and wine; cover and continue to cook until potatoes are done, 5 to 7 minutes longer. Season with salt and pepper.