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.
Ingredients
1 tablespoon vegetable oil
One 14-ounce package kielbasa, sliced into 1/4-inch rounds
1 medium sweet onion, diced
2 cloves garlic, minced
2 red bell peppers, diced
1 cup barbecue sauce
1/3 cup packed dark brown sugar
1/4 cup bourbon or brandy
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon Worcestershire sauce
2 teaspoons mustard powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Two 14-ounce cans navy beans, rinsed and drained
Directions
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.
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.