- 10.5 ounces dry beans (navy, red kidney or other)
- 2 tablespoons butter
- 1 yellow onion (medium, diced)
- 2–3 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
- 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.
- 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.
- After the first steam, cook beans for about 20 minutes (or use the stew setting on your pressure cooker).
- 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.