- 1 pound dried navy beans
- 6 bacon strips, diced
- 3 medium onions, sliced into rings
- 1 pound chicken gizzards, trimmed and halved, optional
- 4 cups water
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- 1/8 teaspoon pepper
- 1 pound Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, halved lengthwise and cut into 1/4-inch slices
- 1 can (8 ounces) tomato sauce
- 1 cup soft bread crumbs
- 2 tablespoons butter, melted
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hour hours or until beans are softened. Drain and discard liquid. Return beans to Dutch oven and set aside.
- In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. In drippings, saute onions and gizzards if desired until onions are tender and gizzards are browned.
- Add onion mixture to beans. Stir in the water, garlic, salt, marjoram, bay leaf, pepper and bacon. Cover and bake at 350° for 3 hours or until beans are tender.
- Discard bay leaf. Stir sausage and tomato sauce into beans. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, for 25 minutes or until golden brown. Yield: 10-12 servings.
Originally published as Michigan Beans N Sausage in Taste of Home February/March 1999, p44
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