Three Bean Casserole (Beans and Kielbasa)

As seen on The Great American Recipe Season 3 Episode 5.

My family has been making this dish for decades, for any holiday, but most often in summer and fall gatherings. The blend of beans and meats elevate the casserole a stand alone meal, but we most commonly serve it as a side in lieu of traditional baked beans.

1 pound French (long thin) green beans, trimmed

1/4 cup table salt, or Morton kosher salt

8 ounces ground beef, 90/10 lean

13-14 ounces Polska Kielbasas (one ring)

15 ounces Canned Dark Kidney Beans, drained and rinsed

15 ounces Canned Butter Beans, drained and rinsed

28 ounces Canned Baked Beans, preferably Bush’s Best Original

1/4 cup Ketchup, preferably Heinz

1/4 cup Yellow Mustard, preferably French’s

2/3 cup Light Brown Sugar, lightly packed

Salt and Pepper

Preheat oven to 425°F

In a medium 3-4 quart sauce pot, bring 2 quarts of water to a boil over high heat. Once at a boil, add 1/4 cup table salt.

Trim and cut the French style green beans into short 2-3inch lengths on a sharp bias. Add beans to the boiling salted water and simmer 5 minutes. Using a wire skimmer, transfer beans to a bowl of cold water.

Using a skimmer or large slotted spoon, transfer cooled beans to a sheet pan, lined with paper towel to wick away any excess water.

Meanwhile, in a large 5 to 7 quart Dutch oven, brown the ground beef along with 1/4 teaspoon each of salt and pepper.

Slice the kielbasa slightly on the bias into 1/4 inch thick pieces. Once the ground beef is browned, drain/skim any excess of grease, then add kielbasa to heat through.

In a small mixing bowl, combine ketchup, mustard, and brown sugar. To the pot with the meat, add the can of baked beans along with the ketchup mixture. Stir and heat through to simmer.

Gently fold in the kidney, butter, and green beans. Heat until simmering, then carefully transfer mixture to a 9 x 13inch baking vessel.

Bake the casserole at 425°F for 30 minutes. Optionally, turn the broiler to high, and leave casserole in oven for up to 5 more minutes. Monitor closely, top should look nicely crusted over with just a bit lightly of charred edges.

Serve as a side on a buffet, or as a main dish with crusty bread. Enjoy!