Cannellini Beans With Kielbasa
Fell in love with cannellini beans a few years ago on a trip to Italy after
tasting them in an incredible soup. Since then I have used them in all
kinds of recipes from tuna salad to lettuce salad to mashed in dips! Hereʼs
a recipe I have been working on for a while to get just like we like it!
Drain and rinse 2 15-oz. cans cannellini beans. (Great Northern white
beans can be substituted. Not all grocery stores stock cannellinis.) Set
In a large skillet heat about 2 T bacon drippings. In this, saute 1 package
of Kielbasa (that has been sliced into 3/4” pieces diagonally) till lightly
browned. Remove and set aside.
In same skillet add more bacon drippings if needed and saute 1 chopped
yellow onion till soft. Add 3 cloves garlic that have been pressed.
Cook about a minute longer. Add back in the Kielbasa and 1 cup organic
chicken stock. Season with house seasoning (mine is Kosher salt,
coarsely ground black pepper, garlic powder and onion powder) to taste.
Splash in some Worcestershire sauce. Simmer for about 15 minutes or
until some of the liquid has reduced down to desired thickness. Great with
a crusty bread or cornbread!
Roast about 4 pounds tomatoes (peeled, cored and sliced in half) OR
2 28oz cans tomatoes on a baking sheet that have been tossed with olive
oil, salt and pepper in a 400 degree oven for about 30 minutes. Meanwhile
melt some butter with a little more olive oil in a Dutch oven. Add 1 chopped
yellow onion, 4 or 5 medium carrots that have been peeled and diced, 2
stalks diced celery and 3” garlic paste. Cook over low heat till veggies are
soft. Add roasted tomatoes and 2 cups organic chicken stock. Simmer on
low for about 20-30 minutes. Puree with an immersion blender. Add 3/4
cup buttermilk (or cream) that has been tempered in a small amount of hot
soup. Taste and add more S&P if needed. Great with grilled cheese