| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Casseroles, Sausage, Crockpot |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bacon; diced |
| 2 |
c |
Chopped onions |
| 5 |
|
Carrots; 1/2" slices |
| 14 |
oz |
Chicken broth |
| 3 |
|
Cloves garlic; minced |
| 2 |
ts |
Hot pepper sauce; optional |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried sage |
| 1 |
|
Bay leaf |
|
|
Salt and pepper; to taste |
| 1 |
cn |
Red kidney beans; (15-oz.) |
| 1 |
cn |
White kidney beans; (15-oz.) |
| 1 |
lb |
Polska kielbasa; 1" slices |
| 1 |
cn |
Crushed tomatoes; (16-oz.) |
INSTRUCTIONS
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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