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Sausage and Bean Chowder Recipe

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This recipe for Sausage and Bean Chowder, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lizbeth Williams
Added: Sunday, September 27, 2009


1 pound bulk pork sausage
2 16 oz ) can kidney beans
1 1/2 teaspoon seasoned salt
1 large can tomatoes (28 oz or 1 quart.) broken up
1 quart water
1 large onion, chopped
1 cup diced potatoes (more if you like)
1 bay leaf
1/2 teaspoon garlic salt of powder
1/2 teaspoon thyme
1/8 teaspoon pepper
1/2 green pepper, chopped

In skillet, cook pork sausage until brown. Pour off fat. In a large pot combine kidney beans, tomatoes, water, onions, bay leaf, seasoned salt, garlic salt/powder, thyme and pepper. Add sausage.
Simmer, covered for 1 hour.

Add potatoes and green peppers. Cook covered, for 15 to 20 minutes, until potatoes are tender. Remove bay leaf.




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