Circle B Kitchen
Recipe adapted from Relish.com
This is an amazingly flavorful bean dish that’s a perfect meal for a chilly winter evening. I found that the trick to making this extra flavorful was to give the dish enough time to sit after cooking so that the beans can re-absorb some of the broth and in turn, thicken it up a bit. It’s so good served with rice – any type will do, so use your favorite; we're partial to jasmine rice.
Update: If you have an instant pot, you can forego the overnight soak. Place the beans in the instant pot with enough water to cover by about an inch. Seal the pot and cook on high pressure for 5 minutes. Let the pressure naturally release and then drain the beans. They are now ready for the recipe.
1 pound dried red kidney beans
1 tablespoon olive oil
1 pound turkey kielbasa, cut into ¼-inch thick rounds
1 cup chopped onion
1 green pepper, chopped
2 celery ribs, chopped
2 cloves garlic, finely chopped
2 teaspoons smoked paprika
2 teaspoons rubbed sage
2 bay leaves
1/2 teaspoon cayenne pepper (or to taste)
2 cups reduced-sodium chicken broth
1/2 cup chopped fresh parsley
2 teaspoons salt
1-2 tablespoons red wine vinegar
4 cups hot cooked rice
Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight.
Heat oil in a Dutch oven or heavy pot over medium-high heat. Add kielbasa and cook until browned on both sides. Remove the Kielbasa, cover and set aside. Add onion, green pepper, celery, sage, paprika, cayenne and garlic to the pan and cook until onion is tender and the spices are aromatic, about 5-7 minutes. Drain beans and add to pan. Add chicken broth, bay leaves, salt and enough water to cover by 2 inches.
Cook beans, partially covered, until tender, 1 ½ to 2 hours. Add more water if needed. Once the beans are soft, add the kielbasa back into the pot along with the chopped parsley and vinegar. Heat through and taste for seasoning.
Simmer for about 20 more minutes, uncovered, and then remove from the heat and let sit (uncovered) for at least ½ hour to let the beans re-absorb the cooking liquid which will thicken the broth and intensify the flavors. If the broth seems too thick, just add a little water or broth. When ready to serve, heat through, but do not boil. Serve over hot rice.