Michigan Beans & Sausage
Source of Recipe
Janice Lass, The Best of Country Cooking 2001
These was amazingly easy and good! You get a rich, saucy dish that is tangy and sweet at the same time. Instead of boiling the sausage and onions I sauteed them in a little oil and then just dumped everything else in using an oven-proof Dutch oven. I didn't want to lose the flavor of the kielbasa and love what sauteed onions add to one dish meals. I also added some thyme and garlic.
List of Ingredients
1 lb. fully cooked kielbasa or Polish sausage, halved lengthwise and thinly sliced
1 medium onion, chopped
1 c. catsup
3/4 c. packed brown sugar
1/2 c. sugar
2 T. vinegar
2 T. molasses
2 T. prepared mustard
3 cans (15.5 oz. each) great northern beans, rinse and drained
Preheat the oven to 350 degrees.
In an oven-proof Dutch oven, bring the kielbasa and onions to a boil with water to cover and boil for 2 minutes. Drain. Put the remaining ingredients in the Dutch oven with the kielbasa and onions. Mix well. Cover and bake for 1 1/2 hours until the mixture reaches the desired thickness.
NOTE: Can also be prepared in a Crock Pot. Prepare up to baking and place in Crock Pot on LOW and heat for 6-8 hours.