Michigan Beans and Sausage Recipe
"A hot bean dish like this warms the body and the house...I'm glad that my husband, Jim, is also crazy about beans." Elaine loves to cook for their son, his wife and a 4-year-old granddaughter.
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
3/4 cup equals 329 calories, 16 g fat (6 g saturated fat), 36 mg cholesterol, 809 mg sodium, 31 g carbohydrate, 7 g fiber, 15 g protein.
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