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Bean Stew with Kielbasa

  • Author: Balkan Lunch Box
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Main Course



  • 10.5 ounces dry beans (navy, red kidney or other)
  • 2 tablespoons butter
  • 1 yellow onion (medium, diced)
  • 23 garlic cloves (minced)
  • 2 carrots (medium, diced)
  • 1 9-oz kielbasa (pork, turkey or chicken, cut into 1/2 inch rounds)
  • 1 tablespoon parsley (minced)
  • 2 bay leaves
  • 1/4 teaspoon ground pepper (or peppercorn)
  • 1 bouillon cube (or Vegeta)
  • (Optional) 1 tablespoon paprika


  1. In a deep pot, cover beans with water and bring to boil on high. Lower to medium and boil for 5 minutes. Strain, wash well, and discard the water. Set aside.
  2. In a pressure cooker* heat butter on low to medium. Add onion, garlic and carrot and simmer, stirring frequently. Add kielbasa and stir again. Add seasonings and continue stirring. Fill up the pot with 4-5 cups of water. Add beans and close the pressure cooker.
  3. After the first steam, cook beans for about 20 minutes (or use the stew setting on your pressure cooker).
  4. Serve warm.


Eat bean stew for late lunch or early dinner. It gets better after a day or two in the fridge. Skip eating it in late afternoons or evenings as it can be heavy for the digestive system at night.
*If using a regular pot, cooking time will be longer. The beans are done when they’re soft, but not falling apart, about 60-90 min.
Gluten-free: use gluten-free kielbasa and bouillon cube. Vegeta is gluten-free.
Low-carb: use a low-carb kielbasa.

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