Sausage Bean Chowder - cooking recipe

Ingredients

1 lb. Bob Evans sausage
1 (1 lb. 13 oz.) can stewed tomatoes
1/2 green pepper, chopped
1 bay leaf
1/2 tsp. garlic salt
1/8 tsp. pepper
2 (16 oz.) cans kidney beans
1 qt. water
1 large onion, chopped
1 1/2 tsp. salt
1/2 tsp. thyme
1 c. diced potatoes

Preparation

In a skillet, cook pork sausage until brown.
Pour off fat. In a large kettle, combine kidney beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper.
Add sausage. Simmer, covered, for 1 hour.
Add potatoes and green pepper. Cook, covered, 15 to 20 minutes until potatoes are tender.
Remove bay leaf.
Makes 8 generous portions.