▢2 rings (13 ounces each) kielbasa, sliced into ¼-inch slices
▢3 tablespoons unsalted butter
▢1 large yellow onion, chopped (about 1 cup)
▢2 medium carrots, peeled, diced into ¼-inch pieces (about 1 cup)
▢2 teaspoons garlic, minced
▢½ teaspoon kosher salt
▢½ teaspoon black pepper
▢¼ cup (31 g) all-purpose flour
▢3 cups (720 g) chicken broth
▢1 cup (245 g) whole milk
▢2 tablespoons Worcestershire sauce
▢2 cans (15 ounces each) Great Northern white beans, rinsed and drained
▢parsley, for garnish
Instructions
To a large pot over medium-high heat, add the vegetable oil. Once hot, add the sliced kielbasa. Cook until the kielbasa is browned on both sides, about 7-9 minutes. Remove the kielbasa from the pot and set it aside on a plate to keep warm.
In the same pot, melt the butter. Add the chopped onion, carrots, garlic, salt, and pepper. Stir to combine. Cook for an additional 10-12 minutes, or until the onion becomes translucent and the carrots start to soften.
Sprinkle the flour over the vegetables and stir well. Continue cooking for another minute.
Pour in the chicken broth, milk, and Worcestershire sauce. Stir to combine. Bring the mixture to a simmer.
Return the browned kielbasa to the pot. Add the beans.
Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15-20 minutes.
