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Bean Stew with Kielbasa

5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 6


  • 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 ½ inch rounds
  • 1 tablespoon parsley minced
  • 2 bay leaves
  • ¼ 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.
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