Sunday, November 13, 2011
1/2 an onion, diced
3 or 4 cloves of garlic, diced
1 tbsp butter
1 tbsp olive oil
3 or 4 cups of cubed potatoes (I used baby redskins, quartered)
2 15-oz cans kidney beans
2 8-oz cans tomato sauce
1 6-oz can tomato paste
Cook the kielbasa (whole) in a skillet, set aside to cool & cut into 1/4" rounds.
In your stock pot over medium/high heat, sautee the onions & garlic in butter and olive oil, with salt & pepper to taste. Add the potatoes, stirring occasionally until everything is nice and browned. Toss in 1/4 cup of water (or wine) to deglaze all the nice brown stuff from the bottom of the pan. Add the beans & stir hard enough to break some of them, this gives the stew better texture. Stir in the cut kielbasa, sautee some more. Add the tomato sauces and a few cups of water til it looks like soup, then let simmer until it thickens up a bit.
Serve hot with a dollop of sour cream, sourdough on the side is recommended!