Name: Sausage Bean Chowder
Ingredients: 1 lb Mild pan pork sausage; 16 oz Pinto or red kidney beans, undrained; 16 oz Stewed tomatoes, cut up; 2 c Water (more if too thick); 1 md Onion, diced; 2 md Potatoes, diced; 1 Bay leaf; 1/2 ts Salt; 1/2 ts Garlic salt; 1/4 ts Thyme; 1/8 ts Black pepper; 1/2 c Green pepper, chopped

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Soups &, Stews	1	Servings

INGREDIENTS

1	lb	Mild pan pork sausage
16	oz	Pinto or red kidney beans, undrained
16	oz	Stewed tomatoes, cut up
2	c	Water (more if too thick)
1	md	Onion, diced
2	md	Potatoes, diced
1		Bay leaf
1/2	ts	Salt
1/2	ts	Garlic salt
1/4	ts	Thyme
1/8	ts	Black pepper
1/2	c	Green pepper, chopped

INSTRUCTIONS

Brown sausage meat in skillet; break it up as you stir. If necessary, pour
off fat. In large pot combine undrained beans, water, tomatoes, onions &
seasonings. Add browned sausage meat, potatoes & green pepper. Simmer,
covered, 1 hour.
Good served with garlic toast.
NOTES : If you wish to double recipe, double everything except the sausage.
If you like it a little spicy, add a can or part of a can of Ro-Tel and if
you like another can of beans.
Recipe by: Mama
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sherry Zeiss
<zeiss@tab.com> on Mon, 13 Jan 1997.

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