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Sausage Bean Chowder Recipe

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This recipe for 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.

Contributor:  
Contributor:  
Stephanie Murphy
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1# spicy italian sausage
2- 10 oz cans kidney beans
1- 29 oz can crushed tomatoes
1- qt water
1 large onion, chopped
1 bell pepper, chopped
1 large white potatoe, cubed
1 clove garlic, minced
1 1/2 tsp seasoned salt
1 bay leaf
1/2 tsp thyme

Directions:
Directions:
Brown and drain sausage. In large dutch oven or soup pot, combine all ingredients except potatoes and peppers. Cover and simmer for one hour. Add potatoes and peppers. Cover and simmer 20 minutes, until potatoes are tender. Remove bay leaf. Serve

Number Of Servings:
Number Of Servings:
About 6
Preparation Time:
Preparation Time:
20 minutes prep
Personal Notes:
Personal Notes:
Any type of sausage will do, but if you know our house, it will be from some wild critter.

This stuff gets better each day it is left over.

 

 

 

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