Kielbasawithtomatoesandwhitebeans Recipes

Steps:

• Combine all ingredients in a slow cooker.
• Cook on low for 3-4 hours.
• Discard the onion and garlic and serve with a green salad and crusty French bread.

Steps:

• Put the potatoes in a large microwave-safe bowl and add 3 tablespoons water; cover with plastic wrap and microwave until tender, about 12 minutes.
• Meanwhile, cut the kielbasa into 4 equal pieces; halve lengthwise. Melt 1/2 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning occasionally, until browned and heated through, about 10 minutes. Transfer to a plate and cover loosely with foil to keep warm.
• Increase the heat under the skillet to medium high; add the remaining 1 tablespoon butter. Add the broccoli and 1/4 cup water and cook, stirring, until crisp-tender, about 5 minutes. Add the sauerkraut and toss to warm through.
• Drain the potatoes. Warm the milk in the microwave, about1 minute; add to the potatoes along with the mustard, 1/2 teaspoon salt, and pepper to taste. Coarsely mash with a potato masher or fork. Serve the kielbasa with the potatoes and the broccoli.

Steps:

• Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
• Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
• Pour chicken broth over kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese.

Steps:

• Preheat oven to 425°F.
• Sift together flour, cornmeal, baking powder and soda, salt, and sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.
• Stir together sour cream and water, then stir into flour mixture with a fork until just combined.
• Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Cool biscuits slightly on a rack.
• Brown kielbasa in a large heavy skillet over moderate heat, turning it, and transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from skillet, then cook tomatoes, onion, and jalape‱o, stirring, until tomatoes are softened, 1 to 2 minutes.
• Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.
• Split warm biscuits and spoon filling and sour cream onto bottom halves. Put tops on biscuits.

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:

• Heat the oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is dark golden, 25 to 30 minutes.
• Meanwhile, in a medium bowl, stir together 1/4 cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans and stir to combine.
• Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.