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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A sweet and spicy and very colorful island-ish tasting treat. It'll make your taste buds dance. I created this recipe when I was running really low on groceries and had to throw something together for dinner. It has evolved a bit since, but same basic concept Ingredients:
1 lb kielbasa or 1 lb smoked sausage, sliced |
1 onion, sliced |
6 fresh serrano peppers (to reduce heat, can substitute about a half of a medium sized green bell pepper, slice about one inc) or 6 jalapeno peppers, sliced (to reduce heat, can substitute about a half of a medium sized green bell pepper, slice about one inc) |
half of a medium sized yellow bell pepper, slice about one inch long and 1/4 inch thick |
half of a medium sized red bell pepper, slice about one inch long and 1/4 inch thick |
2 very finely diced habanero peppers |
1 (15 ounce) can black beans, drained and rinsed |
1 (20 ounce) can pineapple chunks, reserving half of the juices |
1/3-1/2 cup brown sugar (to taste) |
2 teaspoons olive oil |
1 pinch red pepper flakes |
1 lb egg noodles |
Directions:
1. Heat olive oil and add red pepper flakes in a large skillet
2. Brown kielbasa on both sides in olive oil, and pepper flakes
3. Add peppers and onion to skillet. Sautee until peppers sbegin to soften
4. Add reserved pineapple juice and brown sugar and black beans to skillet. Reduce heat to simmer, and simmer for about 20 minutes.
5. Add pineapple chunks. Cook down until you have desired sauce consistency
6. Prepare egg noodles according to package directions. Drain
7. Serve kielbasa mixture over egg noodles.
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