Ingredients
1/2 pound sliced bacon1 pound smoked kielbasa, sliced and halved1 large onion, chopped1 medium sweet red pepper, chopped2 cans (16 ounces each) kidney beans, rinsed and drained1/2 cup chicken brothPepper to taste
Preparation
In a large skillet, cook bacon until crisp; remove to paper towel to drain. Discard all but 1 tablespoon drippings; cook kielbasa in drippings until lightly browned. Drain. Add onion, red pepper, beans, broth and pepper. Cover and simmer for 1 hour, stirring occasionally. Crumble bacon on top.
