Spicy Beans with Kielbasa Sausage

I remember when I first started a Paleo diet — beans were completely shunned!  Strict Paleo eaters will still say beans are a no, no.  But me?  Well, I’m from Texas — aaaaaaaannnnd we love our beans.  SPICY…beans?…even more so.

The hubby requested I make a pot of beans the other day.  I didn’t really know how I wanted to make them…his only request was that they be spicy.  So, I decided to make them a one-pot type meal with some kielbasa sausage.  We enjoyed our bowls with some homemade cornbread — *gasp*!!  No, cornbread is not Paleo either, BUT I did make it gluten free.  The beans were such a hit I decided to share them with you.  Hope you enjoy!



  • 1 lb. dry pinto beans
  • 1 lb. smoked kielbasa sausage links, roughly chopped
  • 1 tbsp. olive oil
  • 2 jalapeno peppers, diced
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 2 cups chicken stock (I like to use this one)
  • 6 cups water
  • 2 tomatoes, chopped
  • 1.5 tbsp. salt
  • 1 tsp. black pepper
  • 1 tbsp. chili powder
  • 2 tsp. paprika
  • 1 tsp. ground cumin
  • 1 tbsp. dried oregano
  • 3 large handfuls of kale greens, chopped



  1. Start by cleaning and soaking your beans.  Place them in a pot, cover them with water, and set the pot to boil.  Once the water is boiling, turn the heat off and cover.  Allow the beans to soak for 1 hour.
  2. Drain the beans and set them aside.
  3. In a heavy pot or dutch oven warm the olive oil over medium-high heat.
  4. Cook the sausage until it is nicely browned.  Using a slotted spoon, remove the sausage and leave the drippings.  Set sausage aside.
  5. Add the jalapeno and shallot to the pot.  Saute until tender – 3 to 5 minutes.
  6. Add minced garlic and saute until it’s fragrant – 30 seconds to 1 minute.
  7.  Pour in the chicken stock and deglaze the pot – scrape up any browned bits from your sausage.
  8. Now put the beans back in the pot.
  9. Add the water, tomatoes, and all spices.
  10. Bring the pot back up to a boil.  Once boiling, set heat to medium-low, cover and cook for 3-4 hours.  The total time depends on how tender you like your beans.
  11. Halfway through the cooking time check to make sure they still have enough liquid.  If not, add more.  Also, check for seasoning.  Add your browned sausage back to the pot.
  12. Once the beans are tender, stir in the chopped kale.  Continue to cook until kale is wilted – 5 to 10 minutes.



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