"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.
Recommended: Top 10 Recipes for Chili
VERIFIED BY Taste of Home Test Kitchen
- 1 pound dry 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 fully cooked kielbasa 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 or margarine, melted
- 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 stand for 1 hour. Drain and discard liquid. Return beans to pan and set aside.
- In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings; set bacon aside. Saute onions and gizzards if desired in drippings until onions are tender and the gizzards are browned. Add the 4 cups of water, garlic, salt, marjoram, bay leaf, pepper, bacon and onion mixture to the beans. Cover and bake at 350° for 3 hours or until beans are tender. Discard bay leaf. Stir in sausage and tomato sauce. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, 25 minutes longer or until golden. Yield: 10-12 servings.
Originally published as Michigan Beans N Sausage in Taste of Home February/March 1999, p44