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Polish Bean and Sausage Stew

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"A hearty and satisfying Polish stew with cannellini beans, bacon, and kielbasa. Served with crusty bread it's a meal that sticks to the bones, perfect for a cold winter's night!"
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9 h 25 m servings 563 cals
Original recipe yields 4 servings

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  1. Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.
  2. Heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.
  3. Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
  4. Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.
  5. Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.

Nutrition Facts

Per Serving: 563 calories; 30.7 g fat; 43.3 g carbohydrates; 29.2 g protein; 73 mg cholesterol; 1213 mg sodium. Full nutrition

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