Kielbasa With Onions Fava Beans Recipes

Steps:

• In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add sausage slices, and cook until brown.
• Remove sausage slices from skillet, and drain grease. Add remaining olive oil and butter to the skillet and heat over medium-low.
• Spread sliced onions evenly over the bottom of the skillet. Stir onions to coat them with the oil and butter mixture.
• Cook onions for about 20 minutes or until soft and brown. If onions seem to be cooking too quickly, lower heat to prevent them from burning.
• Return sausage slices to the skillet, and stir together with the onions. Season with salt and pepper.
• Cook until sausage is warmed through. Serve immediately, and enjoy!

Steps:

• Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).
• Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
• Pancetta, Italian bacon cured in salt, is available at Italian markets, some supermarkets, and some specialty foods stores.

Steps:

• Heat oil or butter in a large skillet, add Kielbasa and cook over medium high heat until lightly browned, remove with slotted spoon.
• Reduce heat to medium, add onions and cook until transparent.
• Reduce heat to low, add garlic and herbs and cook 1 minute.
• Add kielbasa, tomatoes and white beans, bring to a boil, reduce heat and simmer 10 minutes.

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towel to drain. Discard all but 1 tablespoon drippings; cook kielbasa in drippings until lightly browned. Drain. Add onion, red pepper, beans, broth and pepper. Cover and simmer for 1 hour, stirring occasionally. Crumble bacon on top.

Steps:

• In a medium saucepan, skillet heat 2 tablespoons olive oil and 4 tablespoons butter over medium-high heat. Add the diced potatoes and season with salt and pepper. Fry until golden brown and cooked through, around 8 to 10 minutes. In a separate large skillet heat 1 tablespoon olive oil over medium-high heat. Add the Kielbasa and cook until the sausage is lightly browned on both sides.. Add the peppers, onions and paprika and cook until the onions are tender, and the kielbasa is cooked through. Add the browned potatoes to the sausage, pepper and onions in the large saucepan. Continue to cook for about 5 minutes and serve.

Steps:

• In a large skillet, saute the onion in butter and oil until tender. Add sausage; cook for 2-3 minutes, or until browned, stirring occasionally; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through.

Steps:

• Remove skin from the kielbasa and slice into bite-sized pieces.
• Heat oil in a large frying pan over medium heat. Add kielbasa, bell pepper, onion, and garlic. Fry until veggies have softened, 5 to 7 minutes. Season with salt and pepper.
• Stir in apple, then cover with Cheddar cheese. Cover the pan and cook until cheese has melted, about 3 minutes.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 10 minutes. Add the Brussels sprouts, and cook 10 minutes more. Season with salt and pepper to taste.