Sausage Bean Chowder. 1 can (28 ounces) diced tomatoes, undrained. 2 cans (16 ounces each) kidney beans, rinsed and drained.
Corn Chowder with Sausage Chef Julie Yoon
Add carrots and cook for 2 minutes. Web in a large kettle, combine beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper. 1 pound bulk pork sausage. 1/2 pound andouille, kielbasa or other smoked sausage, sliced 1/4 inch. Cook and stir until beginning to brown. Simmer, covered for 1 hour. 1/2 cup chopped green bell. 2 cans (16 ounces each) kidney beans, rinsed and drained. 1 can (28 ounces) diced tomatoes, undrained. In a large kettle, combine beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper.
Cook and stir until beginning to brown. 2 cans (16 ounces each) kidney beans, rinsed and drained. 1 pound bulk pork sausage. Simmer, covered for 1 hour. 1/2 cup chopped green bell. Web in a large kettle, combine beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper. 1/2 pound andouille, kielbasa or other smoked sausage, sliced 1/4 inch. Add carrots and cook for 2 minutes. 1 can (28 ounces) diced tomatoes, undrained. In a large kettle, combine beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper. Cook and stir until beginning to brown.
