Welcome to Killer Pickles! Pinto Beans with Kielbasa Recipe
Welcome everybody to the fist post for Killer Pickles! I’m excited to start blogging and sharing my favorite recipes with my friends. This recipe for Pinto Beans with Kielbasa is a mash-up of a couple recipes I’ve tried, with the cooking method coming mostly from The America’s Test Kitchen Family Cookbook. This dish got the thumbs-up from most of my family (except the youngest, who does not like human food), with my older son declaring it his “favorite food after cheese pizza.” Success!
Pinto Beans with Kielbasa
This would be excellent served with corn bread.
2c. dried pinto beans
2T. vinegar or whey
2 strips bacon, chopped
1 large onion, chopped
1 green or red bell pepper, chopped
4 cloves garlic, minced
1 (14.5oz.) can stewed tomatoes
1 (14.5oz.) can diced tomatoes with green chiles
1 (8oz.) can tomato sauce
3/4lb. kielbasa, quartered lengthwise and then cut into 1/2″ pieces
Salt & pepper, to taste
Beginning the night before, pick over and rinse beans, place in a large bowl, add vinegar or whey and water to cover by a few inches, and allow to soak overnight. This important step increases the digestibility of the beans, and lessens their unpleasant side-effects. 😉 Preheat oven to 300° and move rack to lower-middle position. In a large Dutch oven saute the bacon over medium heat until crisp. Add onion and bell pepper and continue sauteing until they soften, about 5-10 minutes. Add garlic and cook for 1 minute more, until fragrant. Drain beans and add them to pot with tomatoes and sauce, and 4c. water or homemade broth. Cover and bring to a simmer, stirring occasionally. Transfer pot to oven and cook for 1 1/2 hours, stirring every 30 minutes, or until beans are tender. Increase heat to 400°. Remove cover from pot and sprinkle kielbasa on top. Cook another 20-30 minutes, until sausage is cooked and soup has thickened. Remove from oven and add salt and pepper to taste. Serves 8.
This is a large recipe and I have a small family, and my little ones have small appetites and don’t care for leftovers. After serving a big pot of stew like this, I transfer some of the leftovers to a 1-quart jar to freeze for eating later. Be sure to chill the jar completely overnight in the fridge before putting it in the freezer, to prevent breakage. I’ve got 4 quarts of leftovers in my freezer right now, just waiting for a busy day when I don’t have time to cook. 🙂