SAUSAGE BEAN CHOWDER|
1/2 lb. pork sausage
1 (16 oz.) can kidney beans
1 1/2 c. canned tomatoes
2 c. water
1 small onion, chopped
1 bay leaf
3/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. thyme
dash of pepper
1/2 c. diced potatoes
1/4 c. chopped green peppers
Cook sausage in skillet until brown. Pour off fat. In
large kettle combine kidney beans, tomatoes, water, onion, bay
leaf, salt, garlic salt, pepper and thyme. Add sausage;
simmer, covered, 1 hour. Add potatoes and green pepper. Cook,
covered, 15 minutes or until potatoes are tender. Remove bay
leaf and serve.
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