Michigan Beans And Sausage

• 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

1. Place beans in a Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes.
2. Remove from heat; cover and let stand for 1 hour.
3. Drain and discard liquid.
4. Return beans to pan and set aside.
5. In skillet, cook bacon until crisp.
6. Drain, reserving 2 Tbsp. of drippings; set bacon aside.
7. Saute onions, and gizzards if desired, in the drippings until onions are tender and the gizzards are browned.
8. Add water, garlic, salt, marjoram, bay leaf, pepper, bacon, and onion mixture to beans.
9. Cover and bake at 350u0b0 for 3 hours or until beans are tender.
10. Discard bay leaf.
11. Stir in sausage and tomato sauce.
12. Toss bread crumbs and margarine; sprinkle over top.
13. Bake, uncovered, for 25 minutes longer or until golden.
14. Yields 10-12 servings.

dry navy beans, bacon, onions, chicken gizzards, water, garlic, salt, marjoram, bay leaf, pepper, fully cooked kielbasa, tomato sauce, bread crumbs, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143552 (may not work)