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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sausage Bean Chowder Recipe

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This recipe for Sausage Bean Chowder is from Jefferson Presbyterian Church Quasquicentennial 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:  
1/2 lb. bulk pork sausage
1 16 oz. can kidney beans
1-1/2 c. canned tomatoes
2 c. water
1 small onion, chopped
1 bay leaf
3/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. thyme
1/8 tsp. pepper
1/2 c. diced potatoes
1/4 c. chopped green pepper
Directions:
Directions:
Cook pork sausage until browned. Pour off fat.
In large kettle, combine kidney beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper.
Add sausage. Simmer covered for 1 hour.
Add potatoes and green pepper. Cook until tender, about 15 minutes.
Remove bay leaf and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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