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Sausage Bean Chowder Recipe

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This recipe for Sausage Bean Chowder is from The Ullmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. bulk pork sausage (Tennessee Pride is a good brand)
2 16 oz. cans kidney beans
1 One pound 13 oz. can tomatoes, broken up
1 qt. water
1 large onion
1 bay leaf
1-1/2 tsp. garlic salt
1/2 tsp. thyme
1/8 tsp. pepper (omit if you use hot pepper sauce)
1 c. diced potatoes
1/2 green pepper, chopped
Directions:
Directions:
In a skillet, cook sausage until brown. Pour off drippings. In a large kettle combine beans, tomatoes, water, onion, bay leaf, garlic salt, thyme and pepper. Add sausage and simmer, covered, for around 1 hour; can cook longer if beans need it. Add potatoes and green pepper and cook 15-30 more minutes until potatoes are tender.
Number Of Servings:
Number Of Servings:
8 generous servicgs
Preparation Time:
Preparation Time:
1/2 hour or so
Personal Notes:
Personal Notes:
This is from the "Southern Junior League Cookbook" and has been a winter favorite for us for many years. It is easy and as leftover chowder it does get better after sitting overnight.

 

 

 

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