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Hi there! I've got a tasty bowl waiting for you - Velvety Bean Stew with Kielbasa. My buddy Krista passed this one along and it's become a household favorite. Whips up in half an hour, loaded with vegetables, sausage, and legumes in a smooth broth. And guess what? No actual cream required!
What Makes This Stew Special
This isn't your average stew - it's pure warmth in every spoonful. Fast enough for hectic evenings yet tastes like it simmered forever. The beans fill you up, the sausage brings smokiness, and you won't need to prep any dried beans. It's ideal for family suppers or when company drops by.
Your Ingredients List
- Cooking oil: Any standard type
- Kielbasa: Sliced into bite-sized pieces
- Onion: Diced
- Green Pepper: Diced
- Carrot: Diced
- Garlic: Several minced cloves
- Salt and Pepper
- Flour: All-purpose
- Milk: Full-fat works better
- Worcestershire Sauce: Just a dash
- Sage: Ground version
- White Beans: Single can
- Kidney Beans: Single can
- Parsley: Fresh, for garnish
Cooking Instructions
- Begin Cooking:
- Warm oil in a large pot. Toss in cut sausage, cook until browned, about 5 minutes.
- Mix In Vegetables:
- Add onion, pepper, carrot, garlic. Sauté until tender, roughly 5 minutes.
- Create Thickness:
- Dust flour over mixture. Pour milk in gradually. Allow to thicken up.
- Complete Cooking:
- Mix in Worcestershire, sage, and beans. Simmer 15 minutes on low heat. Add salt and pepper as needed.
- Ready to Eat:
- Sprinkle with parsley. Some bread on the side works wonders.
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Swift and Simple
Just half an hour - that's all it takes. You probably have most ingredients sitting in your pantry already. It's exactly what you want when you're craving something warm and substantial without the wait.
The Flavor Magic
The kielbasa adds smokiness, vegetables bring sweetness, beans create thickness. You get a smooth stew without any heavy cream. All components blend together for a taste that seems like it's been cooking forever.
The Smooth Secret
No cream whatsoever! The secret's in cooking flour with your protein and vegetables first. Add your milk bit by bit and watch it turn wonderfully thick.
Customization Options
Mix things up:
- Swap in other bean varieties
- Replace sausage with diced ham
- Throw in some kale or mushrooms
- Add heat with red pepper flakes
- Go lighter using 2% milk instead
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Storage Tips
Works perfectly as leftovers. Cool it down, transfer to containers. Stays good for 3 months when frozen. Just warm it up whenever you need food fast.
Handy pointers:
- Keep vegetables slightly crisp
- Keep stirring as you add milk to prevent clumping
- Drain beans before adding them
- Check flavor before adding extra salt
- Pairs wonderfully with crusty bread
And you're done! Simple, hearty, and just right for chilly weather. Can I help with anything more?
Frequently Asked Questions
- → What if I’ve got no kielbasa?
Any smoked sausage will do! Hot links add spice, and even chopped-up hot dogs work in a pinch. Italian sausage is amazing too—just cook it first.
- → Can I make this without meat?
Sliced mushrooms are a great substitute. They bring that same hearty texture. Add more beans and maybe a little liquid smoke for extra flavor.
- → Soup feels watery—any fix?
Smash some beans and stir them back into the pot. Or mix cornstarch with cold water and let it boil in the soup. Thickens it right up!
- → Can extras go in the freezer?
Absolutely! Freezes fine up to 3 months. Let it cool first. Reheat slowly and stir often, adding a splash of milk if it’s lost its creaminess.
- → Can I use dry beans instead?
You can, but you’ll need to cook them first. Soak them overnight, then simmer till soft. Takes more time, but it’s cheaper than using canned beans. Make sure they’re tender before adding to the pot.
Conclusion
If you enjoyed this, try out hearty white bean stew with sausage next. In the mood for something spicier? Spicy kidney bean soup is another pantry-friendly, filling option!