WEEKDAYS 1e|12c|p

Michael Symon's Kielbasa and Bean Stew

Michael Symon
|
Servings: 6
|
easy
|
30 to 60 min

Stew with Spicy Sausage


  • Ingredients
  • step-by-step directions
Ingredients
Michael Symon's Kielbasa and Bean Stew
  • Olive Oil
  • 1 pound Kielbasa (sliced into 1/2-inch rounds)
  • 1 Onion (finely diced)
  • 2 ribs of Celery (finely diced)
  • 2 Carrots (finely diced)
  • Salt and Pepper
  • 3 Garlic cloves (finely minced)
  • 1 15 .5-ounce can Kidney Beans (drained and rinsed)
  • 1 15 .5-ounce can Cannellini Beans (drained and rinsed)
  • 3 cups Napa Cabbage (sliced into 1/2-inch strips)
  • 1 cup White Wine
  • 4 cups Water
  • 1 Jalapeno (thinly sliced)
  • 1/2 cup Cilantro (leaves picked)
Directions
  • In a heavy bottomed pot over medium-high heat, add 3 tablespoons of olive oil. Once the oil is hot, add the kielbasa and cook for 3 to 4 minutes, until slightly browned.
  • Add the onion, celery and carrot, season with salt and pepper, and saute for another 4 to 5 minutes, until the vegetables are just beginning to soften. Add the garlic and cook for one minute longer.
  • Add in the beans and lightly mash with a potato masher. Add the cabbage and toss to coat everything evenly. Season again with salt and pepper.
  • Deglaze with the white wine, scraping up the brown bits on the bottom of the pan with a wooden spoon. Add the water and bring up to a boil and reduce to a simmer. 
  • Let the soup gently simmer for 1 hour, or until the soup has thickened and the flavors have melded. Serve with freshly sliced jalapenos and cilantro.

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