Kielbasa and Beans Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Kalen Allen

Kielbasa and Beans

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 4 servings
Classic franks and beans get an upgrade with the addition of deliciously smoky kielbasa. The cayenne and bourbon give the dish a kick, but feel free to dial them down (or omit) depending on who’s at your table.



  1. Preheat the oven to 350 degrees F. Heat the oil in an ovenproof heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the kielbasa and cook, stirring often, until the fat has started to render and the sausage is beginning to crisp, about 5 minutes. Add the onions, garlic and peppers and continue to cook, stirring often, until the vegetables are slightly softened, about 5 minutes. Stir in the barbecue sauce, brown sugar, bourbon or brandy, molasses, vinegar, honey, Worcestershire, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Add the beans and stir to combine. Bring to a simmer and cook over low heat, stirring occasionally, until the sauce has thickened slightly, 8 to 10 minutes.
  2. Transfer the pot to the oven and bake, uncovered, until the sauce thickens and the beans on top are beginning to brown, about 40 minutes.