It was the perfect day ~ a chilly rainy day ~ to pull out the slow cooker, and let it do its magic!
This stew is filled with lots of good flavors, from the pinto beans, to the spices and veggies, to the kielbasa. To cut the fat content, I used turkey kielbasa. Do not add it until the last hour of cooking, in order to keep it firm.
Ground ancho chile pepper has a smoky, fruity flavor, with tones of licorice and coffee and a little woodsiness, that is a great addition to this stew. It’s actually made of dried poblano peppers and is the sweetest of the dried chiles, having mild heat.
Along with a little heat and lots of flavor, ancho chile pepper adds a nice red color to marinades, rubs and sauces, such as the great Mexican mole sauce. You can add it to beans and rice, sprinkle it on hot chocolate, include it in brownies, for a twist, and to stews such as this. If you’ve never used it, I hope you give it a try ~ preferably, with this recipe!
Highly adaptable, the fresh Poblano becomes the Ancho when dried.
Slow Cooker Pinto Beans and Kielbasa Stew
1 pound dried pinto beans
2 quarts water
5 cups chicken broth
1 large tomato, chopped
4 ribs celery, chopped
1 large onion, chopped
4 garlic cloves, minced
¼ cup molasses
2 tablespoons apple cider vinegar
2 tablespoons ancho chile pepper, ground
2 teaspoons onion powder
Salt and seasoned pepper, to taste
1 pound turkey kielbasa, sliced
Rinse and sort through the beans, to remove debris.
Combine all ingredients, except kielbasa, in a 6-quart slow cooker.
Cover and cook on low setting for 6 hours.
Add kielbasa, turn heat to high and cook for another hour or so.
Serve with a good rustic bread, and…
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!