Michigan Beans And Sausage
Michigan Beans And Sausage is a hearty, comforting dish featuring tender beans, smoky bacon, savory sausage, and flavorful seasonings, perfect for gatherings or family dinners.
Ingredients
- 1 lb. dry navy beans
- 6 bacon strips ⓘ
- 3 medium onions ⓘ
- 1 lb. chicken gizzards (optional) ⓘ
- 4 cups water ⓘ
- 2 garlic cloves ⓘ
- 1 tsp. salt
- 1/2 tsp. dried marjoram ⓘ
- 1 bay leaf ⓘ
- 1/8 tsp. pepper ⓘ
- 1 lb. fully cooked Kielbasa or Polish sausage ⓘ
- 8 oz. can tomato sauce ⓘ
- 1 cup soft bread crumbs ⓘ
- 2 Tbsp. margarine ⓘ
Instructions
- 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 the liquid.
- Return beans to the 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 the drippings until onions are tender and gizzards are browned.
- Add water, garlic, salt, marjoram, bay leaf, pepper, bacon, and onion mixture to the beans.
- Cover and bake at 350°F for 3 hours or until beans are tender.
- Discard the bay leaf.
- Stir in sausage and tomato sauce.
- Toss bread crumbs and margarine; sprinkle over the top.
- Bake uncovered for 25 minutes longer or until golden.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a pinch of smoked paprika. If you don’t have navy beans, great northern beans can be used as a substitute. The gizzards are optional, but they add a nice texture. For a vegetarian version, replace bacon and sausage with smoked tempeh or a plant-based sausage substitute.
Serving Suggestions
Serve Michigan Beans and Sausage with a side of cornbread or a fresh green salad to balance the richness. A dollop of sour cream or a sprinkle of fresh parsley can add a nice finishing touch. This dish also pairs beautifully with Jenny'S Cream Of Crab Soup for a comforting meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a saucepan over medium heat, adding a splash of water or broth if needed to loosen the mixture. You can also microwave it in a covered dish, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Michigan Beans And Sausage contains roughly 531 calories, with 17g protein, 88g carbohydrates, and 14g fat. It is an excellent source of iron (77% of the Daily Value), vitamin C (49% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1440mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After cooking the bacon and onions, combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 4-5 hours until the beans are tender. This method will enhance the flavors as they meld together.
Is there a way to speed up the cooking time for the beans?
To quick-soak the beans, place them in a pot with water, bring to a boil for 2 minutes, then turn off the heat and let them sit covered for 1 hour. This method reduces the soaking time significantly, allowing you to proceed with the recipe more quickly.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. Allow the dish to cool completely, then transfer to a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).