"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Stephanie's Sausage Bean Chowder Recipe

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This recipe for Stephanie's Sausage Bean Chowder, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Murphy
Added: Thursday, November 6, 2008


1 pound pork sausage
2 10-ounce cans kidney beans
1 29-ounce can tomatoes, chopped
1 quart water
1 large onion, chopped
1 clove garlic, minced
1 bay leaf
1 teaspoon seasoned salt
teaspoon thyme
1/8 teaspoon pepper
1 cup diced potatoes
green pepper, chopped

Crumble and brown sausage in skillet. Drain.
In large Dutch oven, combine all ingredients except potatoes and green peppers.
Cover and simmer 1 hour.
Add potatoes and green pepper,
Cover and simmer 20 minutes, until potatoes are done.
Remove bay leaf before serving.




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