Michigan Beans N Sausage
"'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."
Added to shopping list. Go to shopping list.
Ingredients3 h 55 m servings
Original recipe yields 10 servings
- 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 degrees F 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.
ReviewsRead all reviews 1