I believe this recipe is very popular in America and I think it is a sort of second generation recipe which is made up from memories of dishes from Poland and some adaptations using local ingredients.
I feel this is a blend of two previous bean recipes Beans – po Staropolsku (in an old Polish style) which has a lot of sweetness using prunes and honey and Breton beans with tomato sauce. Here the sweetness is from maple syrup (I still had some from my friend who now lives in Canada – so thought of her as when making this).
Note – these quantities do not have to be exact.
200 -300g kielbasa – Polish sausage
200 – 300g smoked bacon
400 – 500g minced beef
2 small onions
4 large tins of different beans (butter beans, canellini, haricot, red kidney etc) – some recipes say that using some butter beans is a must!
3 tablespoons of tomato puree
1 tablespoon of made-up mustard
1 tablespoon of wine or cider vinegar
250ml maple syrup
Ground black pepper
Sunflower oil for frying
Pre-heat the oven to GM3 160°C
Drain the beans and place then into an ovenproof dish with a lid.
Chop the onions into small pieces and fry them up in a little oil.
Chop the bacon into small pieces and add these to the onions and fry them together.
Slice and chop the sausage and add this to the onions and bacon.
Add the minced meat to the mixture and fry this up for a few minutes.
Add this mixture to the beans in the dish.
Mix in the tomato puree, mustard, vinegar, maple syrup and black pepper.
Put the lid on the dish.
Cook for around 3 hours in the oven until the beans are soft.
This is suitable for making in a slow cooker.
This can be eaten as a dish on its own or served with bread.