Polish Bean and Sausage Stew Recipe

1. 1

   Put the cannellini beans in a large container, cover with several inches of cool water, and let soak for 8 hours to overnight. Drain, place in a large pot, cover with fresh water, and cook on low heat until the beans are tender, 45 minutes to 1 hour.

2. 2

   Meanwhile, while the beans are cooking, heat oil in a skillet over medium-high heat. Add the bacon and sausage and cook until browned, 5 to 10 minutes. Transfer the meats to a bowl, reserving some of the grease in the skillet.

3. 3

   Cook the onions in the reserved grease until browned, 5 to 10 minutes, then add them to the bowl with the meats.

4. 4

   Stir the meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add the tomatoes, marjoram, garlic, salt, and pepper, and keep simmering for 10 to 15 minutes. Add water if the pot does not have enough liquid.

5. 5

   Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add it to the stew; stir in the paprika powder. Simmer until the stew has thickened, about 15 minutes.

• Calories 551.1 kcal High
• Protein 35.37 g Good Source
• Carbs 28.55 g Moderate
• Total Fat 33.13 g High
• Saturated Fat 10.55 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 87.84 mg High
• Sodium 1663.93 mg High
• Fiber 10.59 g Good Source
• Sugar 6.04 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 161.28 mg Moderate
• Iron 5.41 mg Good Source
• Potassium 729.28 mg Moderate
• Vitamin A 23.53 mcg_rae Low Source
• Vitamin C 36.43 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅