Staub - Share the good taste
Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.
Sausage Bean Chowder
 
Ingredients: 2 lb. link sausage
2 cans (16 oz. each) kidney beans
1 can (1 lb. 13 oz.) tomatoes broken up
1 qt. water
1 large onion chopped
1 bay leaf
1 1/2 tsp. seasoned salt
1/2 tsp. garlic
1/2 tsp. thyme
1/8 tsp. pepper
1 c. diced potatoes
1/2 green pepper, chopped
Method: In a skillet, cook sausage until brown. Pour off fat. In a large kettle or crock pot combine kidney beans, tomatoes, water, onion, bay leaf, salt, thyme, and pepper.
Add sausage, simmer for at least an hour. If using crock pot you may simmer all day. The longer this soup cooks the better it is.
Add potatoes and green pepper. Cook covered till potatoes are tender. Remove bay leaf.
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