| 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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