Spicy Sausage and Beans
Michael Symon's Kielbasa and Beans
- For the Baked Beans:
- Olive Oil
- 1 pound sliced Bacon (cut into 1/2-inch strips)
- 1 pound Kielbasa (cut into 1/2-inch rounds)
- 1 Red Onion (medium dice)
- 1-2 Jalapenos (sliced)
- Salt and Pepper
- 3 tablespoons Tomato Paste
- 1/2 cup Brown Sugar
- 3 Garlic cloves (sliced thinly)
- 1 Bay Leaf
- 2 tablespoons Cumin Seeds
- 1/3 cup Cider Vinegar
- 5 cups Chicken Stock
- 4 15- ounce cans Navy Beans (rinsed and drained)
- 1-2 tablespoons Hot Mustard (Coleman's)
For the Topping:
- 1 cup Panko
- 3 Scallions (sliced thinly)
- 1/2 cup Parsley (chopped)
- For the Baked Beans: In a large Dutch oven placed over medium-high heat, add about 3 tablespoons of olive oil. Add the bacon and cook until just crisped, about 6 to 8 minutes. Remove from the pan and set aside.
- Add the kielbasa and brown, 4 to 5 minutes. Add in the red onion and jalapeno and season with salt and pepper. Cook for 3 to 4 minutes. Push aside the vegetables and add the tomato paste to the bottom of the pan. Let cook 2 to 3 minutes until rust colored.
- Toss in the brown sugar, garlic, bay leaf and cumin and stir, and then add the cider vinegar. Reduce by half, 1 to 2 minutes. Add back in the bacon and pour in the chicken stock. Add the beans to the pot.
- Bring the mixture up to a simmer. Cook, uncovered, for 10 to 15 minutes, until the beans begin to thicken. Taste and adjust the seasoning. Stir in the mustard bit by bit, depending on how much you like hot mustard.
- For the Topping: Preheat the broiler to high. In a small mixing bowl, combine the topping ingredients. Sprinkle evenly over the pot. Put the pot in the oven for 15 to 20 minutes, or until the topping is golden brown. Serve in bowls.