1 lb. Polish Kielbasa or Smoke
Sausage, sliced
1 T. vegetable oil
1/2 C. green bell pepper, chopped
2 green onions, chopped
2 heaping T. Heinz 57 sauce
2 T. honey
1 T. Worcestershire sauce
1 15.5 oz. can dark red kidney beans, rinsed and drained
2 C. cooked rice (I used a boil n bag rice)
Heat the oil in a large skillet over medium high heat. Add in the sausage and cook for 6-7 minutes or until it begins to brown, stirring occasionally. Add in the bell pepper and green onions. Cook for an additional 5 minutes. Stir in the Heinz 57, honey and Worcestershire sauce. Add in the beans and combine well. Remove from the heat and stir in the rice. I served ours with warm buttered bread.
Courtesy of Janet's Appalachian Kitchen
1 T. vegetable oil
1/2 C. green bell pepper, chopped
2 green onions, chopped
2 heaping T. Heinz 57 sauce
2 T. honey
1 T. Worcestershire sauce
1 15.5 oz. can dark red kidney beans, rinsed and drained
2 C. cooked rice (I used a boil n bag rice)
Heat the oil in a large skillet over medium high heat. Add in the sausage and cook for 6-7 minutes or until it begins to brown, stirring occasionally. Add in the bell pepper and green onions. Cook for an additional 5 minutes. Stir in the Heinz 57, honey and Worcestershire sauce. Add in the beans and combine well. Remove from the heat and stir in the rice. I served ours with warm buttered bread.
Courtesy of Janet's Appalachian Kitchen
