Michigan Beans And Sausage - cooking recipe

Ingredients

1 lb. dry navy beans
6 bacon strips, diced
3 medium onions, sliced into rings
1 lb. chicken gizzards, trimmed and halved, optional
4 cups water
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. dried marjoram
1 bay leaf
1/8 tsp. pepper
1 lb. fully cooked Kielbasa or Polish sausage, halved lengthwise and cut into 1/4 inch slices
8 oz. can tomato sauce
1 cup soft bread crumbs
2 Tbsp. margarine, melted

Preparation

Place beans in a Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes.
Remove from heat; cover and let stand for 1 hour.
Drain and discard liquid.
Return beans to pan and set aside.
In skillet, cook bacon until crisp.
Drain, reserving 2 Tbsp. of drippings; set bacon aside.
Saute onions, and gizzards if desired, in the drippings until onions are tender and the gizzards are browned.
Add water, garlic, salt, marjoram, bay leaf, pepper, bacon, and onion mixture to beans.
Cover and bake at 350\u00b0 for 3 hours or until beans are tender.
Discard bay leaf.
Stir in sausage and tomato sauce.
Toss bread crumbs and margarine; sprinkle over top.
Bake, uncovered, for 25 minutes longer or until golden.
Yields 10-12 servings.