Sausage Bean Chowder Recipe

• 1/2 pound bulk pork sausage
• 1 (16 ounce.) can kidney beans
• 1 1/2 c. canned tomatoes
• 2 c. spring water
• 1 sm. minced onion
• 1 bay leaf (whole)
• 3/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon thyme
• 1/8 teaspoon fresh grnd pepper
• 1 c. diced raw potatoes
• 1/2 c. minced green pepper
• 15 1/2 ounce. jar Ragu thick & hearty sauce (this is the secret ingredient)

1. Remove skin from sausage and saute/fry till browned.
2. Pour off fat.
3. In a large kettle combine kidney beans with their juice, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper.
4. Add in sausage.
5. Simmer covered 1 hour.
6. Add in potatoes and green peppers.
7. Cook covered 15 min or possibly till potatoes are tender.
8. Remove bay leaf and serve.
9. I also juggle the fresh potatoes and green pepper and put as much in as the chowder and taste can bear.
10. This chowder should be thick.
11. Hearty and robust on a cool day.
12. Serve with French bread and cheese.

pork sausage, kidney beans, tomatoes, spring water, onion, bay leaf, salt, garlic salt, thyme, fresh grnd pepper, potatoes, green pepper, hearty sauce

Taken from cookeatshare.com/recipes/sausage-bean-chowder-55076 (may not work)