-
1
In a heavy skillet over medium heat, fry the bacon until just browned, about 8-10 minutes.
-
2
Remove bacon with a slotted spoon to drain.
-
3
Set aside.
-
4
In the same skillet over medium heat, fry the potatoes in the bacon grease until golden brown on all sides, turning with a slotted spoon as needed, 12-15 minutes.
-
5
If more grease is needed, use the olive oil.
-
6
Remove the potatoes with a slotted spoon to drain.
-
7
In a large bowl, combine the potatoes with the black beans and set aside.
-
8
Discard the grease and wipe the skillet clean.
-
9
Add the Italian dressing to the skillet and cook the onions, carrots and kielbasa over medium heat, stirring occasionally, 12-15 minutes.
-
10
Stir in the wine, broth, tomato puree, thyme and bacon.
-
11
Simmer for an additional 5 minutes.
-
12
Preheat the oven to 350 degrees.
-
13
In a lightly greased 2-4 quart casserole, ladle 1/3 of the tomato mixture.
-
14
Spread 1/2 of the potatoes and beans over the top.
-
15
Repeat with 1/3 of the tomato mixture and the remaining potatoes and beans.
-
16
Top with the remaining tomato mixture.
-
17
Spread the bread crumbs over the tomato mixture and drizzle the butter over the crumbs.
-
18
Sprinkle the cilantro over the top.
-
19
Bake for 1 hour.
