Sausage Bean Stew
|Bulk pork sausage||2 Pound|
|Water||4 Cup (64 tbs)|
|Canned whole tomatoes||32 Ounce, undrained, cut up to make 4 cups (2 Cans, 16 Ounce Each)|
|Canned red kidney beans||31 Ounce, drained (2 Cans, 15 1/2 Ounce Each)|
|Canned great northern beans||15 1⁄2 Ounce, drained|
|Onion||2 Medium, chopped|
|Potatoes||2 Medium, peeled, cubed|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Thyme leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Bay leaf||1 Large|
1. In a Dutch oven heat oil and brown sausage.
2. Stir with a spatula until crumbled.
3. Drain out the meat.
4. Add remaining ingredients and boil the mixture.
5. Decrease heat, cook covered, and simmer for 1 hour.
6. Discard bay leaf.
7. Serve hot.