Polish Bean And Sausage Stew Food

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.

SAUSAGE AND BEAN STEW

Steps:

• Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat; add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon. Reduce the heat to medium low and add the garlic to the skillet. Cook, stirring often, until lightly browned, about 2 minutes. Add the carrots, fennel, onion, 2 tablespoons water, 1/2 tablespoon thyme and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables soften, 15 minutes.
• Preheat the broiler. Combine the panko with the remaining 1 tablespoon olive oil, 1/2 tablespoon thyme and 1/4 teaspoon each salt and pepper; set aside. Return the sausage to the skillet along with the beans and their liquid, the tomatoes and 1/2 cup water. Bring to a boil, then reduce the heat to medium and gently simmer until the liquid is slightly reduced, about 5 minutes. Sprinkle the panko mixture evenly over the stew and broil until golden, about 4 minutes.

SAUSAGE-AND-VEGETABLE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
• Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
• Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

POLISH SAUSAGE-LIMA BEAN STEW (CROCK POT)

Steps:

• Pour stock into crock pot, set on high.
• Add beans.
• Heat a heavy frying pan over medium-high heat.
• Add Oil.
• Add Onions, Garlic, Bell Peppers, Celery, Red Potatoes, and Baby Carrots.
• Saute (Stir fry)'til Onions are translucent.
• Add crushed Red Chiles and Tomato paste, mix well.
• Add vegetables to crock pot.
• Reduce heat to low, cook 3 hours.
• Add Sausage, cook 3/4 hour.
• Add enough Potato Flakes to thicken as desired.
• Cook 15 minutes more.
• Serve with a Peasant Loaf or maybe Cornbread or Cornsticks.

POLISH SAUSAGE STEW

Steps:

• Combine soup, sugar, and sauerkraut.
• Stir in sausage, potatoes, and onions.
• Cover; cook on Low 8 hours, or on High 4 hours.
• Stir in cheese and serve.