Kielbasa and Beans

Recipe courtesy of Kalen Allen

Difficulty: Easy
Servings: 4
Total time: 1 hr 10 min
Active time: 30 min
Nutrition Facts Per Serving: Serving size 1 of 4 servings; Calories 924; Total Fat 33 g; Saturated Fat 10 g; Carbohydrates 123 g; Dietary Fiber 13 g; Sugar 70 g; Protein 29 g; Cholesterol 65 mg; Sodium 2126 mg

This classic franks and beans recipe is taken up a notch with smoky kielbasa. The bourbon and cayenne pepper add a spicy twist, though you can reduce or skip these ingredients depending on your guests' preference.

Ingredients

1 tablespoon vegetable oil
One 14-ounce package kielbasa, cut into 1/4-inch slices
1 medium sweet onion, chopped
2 cloves garlic, finely minced
2 red bell peppers, diced
1 cup barbecue sauce
1/3 cup firmly packed dark brown sugar
1/4 cup bourbon or brandy
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon Worcestershire sauce
2 teaspoons mustard powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper to taste
Two 14-ounce cans navy beans, rinsed and drained

Directions

Set your oven to 350F. In a heavy-bottomed oven-safe pot or Dutch oven, warm the vegetable oil over medium heat until shimmering. Add the kielbasa slices and cook, stirring regularly, until the fat starts releasing and the sausage edges begin crisping, about 5 minutes. Toss in the onions, garlic, and bell peppers, continuing to stir until the vegetables soften slightly, roughly 5 minutes.
Mix in the barbecue sauce, brown sugar, bourbon or brandy, molasses, apple cider vinegar, honey, Worcestershire sauce, mustard powder, cayenne, 1 teaspoon salt, and a few turns of black pepper. Stir thoroughly. Add the navy beans and combine well. Bring to a gentle simmer and cook on low, stirring from time to time, until the sauce thickens somewhat, about 810 minutes.
Move the pot into the preheated oven and bake uncovered for approximately 40 minutes, until the sauce thickens further and the top layer of beans starts to brown.