Sausage Bean Chowder

Sausage Bean Chowder

1 pound pork sausage 2 cans kidney beans drained (16 oz. each) 1 can tomatoes, broken up (1 lb, 13 oz) 1 quart water 1 large onion, chopped 1 bay leaf 1 1/2 t. seasoned salt 1/2 t. garlic salt 1/2 t. thyme 1/8 t. pepper 1 cup potatoes, diced 1/2 green pepper, chopped

In a skillet, cook sausage until browned, pour off drippings. In a large kettle, combine beans, tomatoes, water, onion, bay leaf, seasoned salt, garlic salt, thyme and pepper. Add sausage and simmer, covered 1 hour. Add potatoes and green pepper. Cook, covered, 15 to 20 minutes or until potatoes are tender. Remove bay leaf. This is a dynamite dish with apiece of cornbread for a whole supper. Serves 8 large portions. Source: Come Into the Kitchen

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