Sausage Bean Chowder

Rita Ierch

½ pound bulk pork sausage
1 can (16 oz.) kidney beans
1½ cups canned tomatoes
2 cups water
1 small onion, chopped
1 bay leaf
¾ tsp. salt
¼ tsp. garlic salt
¼ tsp. thyme
1/8 tsp. pepper
½ cup diced potatoes
¼ chopped green pepper

Cook pork sausage in skillet until brown. Pour off fat. In large kettle, combine sausage, kidney beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme, and pepper. Cook, 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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