1 lb. bulk pork sausage
2 (16 oz.) cans kidney beans
1 can tomatoes, broken up
1 qt. water
1 large onion
1 bay leaf
1 1/2 tsp. seasoned salt
1/2 tsp. garlic salt
1/2 tsp. thyme
1/8 tsp. pepper
1 c. diced potatoes
1/2 green pepper, chopped
In a skillet, cook pork sausage until brown. Pour off
fat. In a large kettle, combine kidney beans, tomatoes, water,
onion, bay leaf, seasoned salt, garlic salt, thyme and pepper.
Add sausage. Simmer, covered, 1 hour. Add potatoes and green
pepper. Cook, covered, 15 to 20 minutes, until potatoes are
tender. Remove bay leaf. Yield: 8 generous portions.
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