PREP/COOK TIME: No More Than 25 Minutes
Makes 7 – 8 Servings

INGREDIENTS 

1 Lbs – Hickory Smoked Bacon, Chopped Into 1” Pieces

1 (14 Oz) Package - Hillshire Farm Polska Kielbasa Smoked Sausage, Cut Into ½” Slices

1 Head – Red Cabbage, Shredded

¼ Cup – Dijon Mustard

¼ Cup – Clover Honey

¼ Cup – Distilled White Vinegar

1 (30 Oz) Can – Cannellini Beans, Drained and Rinsed

2 Tsp – Coarse Black Pepper

THE NITTY GRITTY

Heat a 12” skillet, or non-stick pan, at medium high. Add bacon; cook till pieces are crisp but tender (about 7 – 8 minutes). While that’s happening, in a large mixing bowl (preferably wide and shallow) add shredded cabbage and cannellini beans. Using a slotted spoon, transfer bacon to paper towels; drain oily excess. In the same pan, sauté kielbasa in bacon drippings; cook for about 2 – 3 minutes or till golden brown on each side. Again, using a slotted spoon, transfer sausage onto paper towels; drain excess oil (It’s OK to share the same PT being used to drain the bacon—no big deal). Turn off heat and in the same pan with bacon and sausage drippings, add mustard, honey and vinegar; whisk vigorously till combined. Add bacon and sausage to cabbage and beans; season with black pepper. Pour warm dressing over slaw; toss till combined. Serve and enjoy!

JANUARY 30, 2019