Sausage-Bean Chowder

Here goes another week of recipes...Thinking maybe a week with two recipes a day.....hmmm wonder what other kind of recipe I could post from 1968.


Sausage-Bean Chowder
Mrs. Rex B. Heffley

1 pound bulk pork sausage
2 cans ( 16 oz) kidney beans
2 cans ( 16 oz) tomatoes
1 quart water
1 large onion, chopped
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/4 teaspoon pepper
2 bay leaves
2 cups diced potatoes
1 green pepper

In skillet cook pork sausage until brown. As it browns, break into bite-sized piece. Pour off fat. In a large skillet, combine beans, tomatoes, water, onion, bay leaves, salt, garlic salt, thyme and pepper. Add sausage. Simmer, covered  1 hour. add potatoes and green pepper. Cook, covered another 20 minutes until potatoes are tender. Remove bay leaves. Serves 10 to 12.