1/2 lb Bacon, diced
2 cup Chopped onions
5 Carrots, 1/2" slices
14 oz Chicken broth
3 Cloves garlic, minced
2 tsp Hot pepper sauce, optional
1/2 tsp Dried thyme
1/2 tsp Dried oregano
1/2 tsp Dried sage
1 Bay leaf
Salt and pepper, to taste
1 can Red kidney beans, (15-oz.)
1 can White kidney beans, (15-oz.)
1 lb Polska kielbasa, 1" slices
1 can Crushed tomatoes, (16-oz.)
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Preheat oven to 350 degrees. Rinse and drain beans; set aside. Brown bacon in Dutch oven over medium heat. Add onions, carrots, chicken broth, garlic, pepper sauce, if desired, thyme, oregano, sage, bay leaf, salt and pepper. Stir in beans and 1 cup water. Simmer, uncovered 20 minutes. Stir in Polska kielbasa and tomatoes. Bake, covered, 1 hour or until almost all liquid is absorbed. Makes 6 to 8 servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Casseroles & Quick Meals by Hillshire Farms. Lynn's notes: Made this 10-23-97; omitted the bacon, used Healthy Choice kielbasa, Italian- style cut-up tomatoes and omitted spices. Added 1 can black beans and 1/2 cup barley. Put everything in the crockpot (no prior cooking of vegetables) and cooked on low for 6 to 7 hours.
Recipe by: Casseroles & Quick Meals
Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 26, 1997
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