We got this recipe from a friend and decided to try it for its simplicity and for a reason to make cornbread!
Ingredients:
1/2 to 1 package of turkey kielbasa, sliced
2 cans black beans, rinsed and drained
2 cans Rotel
1 can corn
cumin, red pepper, smoked paprika, garlic to taste
Cooking instructions:
Put it all in the crock pot, stir it up, cook 4-6 hours on low. Serve with cornbread.
What we did differently:
Believe it or not, we didn't change much! I'll admit to shaking a liberal dose of the spices (yes, I have a heavy hand). I also added some chipotle chile pepper as well. Instead of regular cornbread, I followed the Southwestern Cornbread recipe on the back of the package of Martha White Mexican Cornbread mix. The cornbread was very moist & added to the flavorful kick of the kielbasa & beans.
Serving suggestion:
Though you might not think about serving this grownup version of franks & beans with wine, we decided to open a nice Spanish red (Bodegas Piqueras Castillo de Almansa) and were very pleased with how well it went with the meal. The bottle says to match it with hearty meals and this dish definitely fit the bill!
