Dutch Oven Beans
|Dry navy beans||16 Ounce (1 Package, Peas)|
|Baby lima beans||1 Cup (16 tbs), dry|
|Dry red kidney beans||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Salad oil||2 Tablespoon|
|Green peppers||2 Medium, cut into 1-inch-wide strips|
|Onions||2 Medium, diced|
|Garlic||3 Clove (15 gm), minced|
|Brown sugar||3 Tablespoon|
|Ground cloves||1⁄4 Teaspoon|
|Canned tomatoes||28 Ounce (1 Can)|
|Tomato paste||12 Ounce (1 Can)|
|Kielbasa||1 1⁄2 Pound, cut into 1 1/2 inch chunks (Smoked Polish Sausage)|
1. Rinse beans with running cold water; discard any stones or shriveled beans. In 8-quart 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 hour. Drain and rinse beans; set aside.
2. In same Dutch oven over medium-high heat, in hot salad oil, cook green peppers, onions, and garlic until tender, stirring occasionally. Return beans to Dutch oven; stir in brown sugar, salt, pepper, cloves, and 6 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour, 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 fat from liquid in Dutch oven.