Dry beans are versatile, economical, nutritious and delicious. No one is more sure of that than Taste of Home reader Elaine S. from Southfield, Michigan.
“Coming from the Upper Peninsula, we’re used to cold winters and outdoor work,” she says. “So a simmering pot or steaming casserole of beans is always welcome.”
Elaine shares the recipe for Michigan Beans ‘n’ Sausage, a savory dish with smoky flavor and a golden topping. “A hot bean dish like this warms the body and the house… I’m glad that my husband, Jim, is also crazy about beans.”
- 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
How to make it
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