Sausage Bean Chowder - cooking recipe

Ingredients

1 lb. bulk pork sausage
2 (16 oz. each) cans kidney beans (undrained)
3 c. canned tomatoes, chopped in blender
4 c. water
1 medium onion, chopped
2 bay leaves
1 1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. thyme
1/4 tsp. pepper
1 c. diced potatoes
1/2 chopped green pepper

Preparation

Cook sausage until brown.
Pour off fat.
In large skillet, combine kidney beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper.
Add sausage.
Simmer covered 1 hour.
Add potatoes and green pepper.
Cook covered 15 minutes or until potatoes are tender.
Remove bay leaves and serve.
Yield: 8 servings.