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Kielbasa Skillet Stew

Total Time

Prep: 20 min. Cook: 45 min.

Makes

8 servings

I grew up on a Montana ranch, and this dish reminds me of the kind we used to prepare for the hay and harvest crews. The bacon and sausage provide rich flavor to this comforting. When I make this dish, I share a taste of my country memories with my family. -Machelle Lewis, Henderson, Nevada

Ingredients

  • 5 bacon strips
  • 1 to 1-1/2 pounds smoked kielbasa or Polish sausage, thinly sliced
  • 1 medium onion, chopped
  • 2 cans (15-1/2 ounces each) great northern beans, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (4 ounces) chopped green chiles
  • 2 medium carrots, thinly sliced
  • 1/2 medium green pepper, chopped
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper

Directions

  1. 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.
  2. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, stirring occasionally, about 45 minutes. Crumble bacon; sprinkle over stew.

Can you freeze Kielbasa Skillet Stew?

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary.

Nutrition Facts

1 cup: 269 calories, 18g fat (6g saturated fat), 41mg cholesterol, 993mg sodium, 15g carbohydrate (4g sugars, 4g fiber), 12g protein.

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