1 lb. pork sausage
1 can (16 oz.) kidney beans
1 can (16 oz.) green beans
1 lg. can tomatoes, broken up
1 qt. water
1 lg. onion, chopped
1 bay leaf,
1 1/2 tsp. seasoned salt (Lawry's)
1/2 tsp. garlic salt
1/2 tsp. thyme
1/2 tsp. pepper
1 c. diced potatoes
1/2 green pepper, chopped (optional)

In skillet, brown sausage. Pour off fat. In large kettle, combine beans, tomatoes, water, onion and spices. Add sausage. Simmer, covered, 1 hour. Add potatoes and green pepper. Cook covered 15 to 20 minutes until potatoes are tender. Remove bay leaf. Makes 8 generous portions.

Excellent on cold day served with garlic toasted bread or rolls.