Click below to hear this post about Kielbasa and Couscous on Candidly Kendra Eats:
When Steve and I were newlyweds I had a subscription to Taste of Home’s Quick Cooking magazine. This was way back when the internet was kind of small and I can’t remember if Allrecipes.com was even a thing yet!
But I would comb through that magazine for interesting recipes so that I could be a good wife and feed my husband, and gain 20 more pounds during the first year of our marriage. (Did this happen to anyone else?)
I remember seeing this recipe, called Kielbasa and Kidney Beans, and I thought, “Ew, beans,” and then I also thought, “What is kielbasa?” So in the spirit of adventure I decided to make this recipe.
I also asked around at work to see what people thought I should serve on the side of this strange dish, and someone said couscous. I had no idea what couscous was, either, so that sounded like a perfect match.
And here we are, twenty-two years later, and still eating this tasty meal, now with three hungry boys in tow!
Kielbasa and Couscous is a flavorful dish with polish beef sausage, onions and peppers, and white kidney beans over a bed of fluffy couscous. It comes together in just 20 minutes but tastes like you slaved all day!
Kielbasa and Couscous Digest
- Slice a pound of polish kielbasa (I use beef kielbasa) into 1/2 inch slices.
- In a large skillet, cook the kielbasa over medium-high heat until lightly browned.
- Meanwhile, chop half a yellow onion and a red bell pepper.
- Add those to the skillet and cook, stirring constantly, until vegetables are tender and the sausage is browned.
- Next, add 1/4 cup brown sugar (I often use less sugar), 2 tbsp steak sauce, 1 tbsp. apple cider vinegar, and 1 tsp. Worcestershire sauce.. Stir well.
- Finally, add one can of white kidney beans (also called cannelini beans), drained and rinsed. Heat through.
- Serve over cooked couscous.
Here is the recipe! Enjoy!
Kielbasa and Couscous
- 1 lb polish kielbasa, sliced into ½ inch pieces
- ½ medium onion, chopped
- 1 red bell pepper, seeded and chopped
- ¼ cup brown sugar
- 2 tbsp steak sauce
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1 can white kidney (cannelini) beans, drained and rinsed
- 3 cups couscous, cooked
- In a large skillet, cook kielbasa for 3-5 minutes over medium-high heat until it just begins to brown.
- Add onions and peppers and cook 5-10 more minutes until the vegetables are tender and sausage is browned.
- Add brown sugar, steak sauce, vinegar, and Worcestershire sauce and stir well. Add beans. Heat through.
- Serve over couscous.