Dutch Oven Beans

1 (16 oz) package dry navy beans
1 cup dry baby lima beans
1 cup dry kidney beans
1 tbsp salad oil
1 medium green pepper, cut into 1" wide strips
2 medium onions (diced)
3 garlic cloves, minced
3 tbsp brown sugar
4 tsp salt
1/2 tsp pepper
1/4 tsp ground cloves
1 (28 oz) can tomatoes
1 (12 oz) can tomato paste
1 1/2 lbs kielbasa (smoked polish sausage) cut into 1 1/2" chunks

Begin preparations at least 3 1/2 hours prior to serving:
Rinse beans in running cold water and discard any stones or shriveled beans. In 8 qt Dutch oven over high heat, heat beans and 12 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hr. Drain and rinse beans, set aside.
In same Dutch oven, over medium to high heat, cook green peppers, onions and garlic in hot salad oil until tender, stirring occasionally. Return beans to Dutch oven, stir in brown sugar, salt, pepper, cloves and 6 cups of water. Cook over high heat. Heat to boiling, reduce heat to low. Cover and simmer 1 hr, stirring occasionally. Stir in tomatoes with their liquid, tomato paste, and kielbasa, stirring to mix well and break up tomatoes. Cover and simmer 30 minutes longer or until beans are tender. Skim off fat from liquid in Dutch oven. Serves 12.

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