1 lb. bulk pork sausage
2 (16 oz.) cans dark red kidney beans, undrained
1 bay leaf
1/2 tsp. garlic salt
Fresh ground black pepper
1/2 green pepper, chopped
1 (1 lb. 13 oz.) can tomatoes, broken up
3 c. water
1 lg. onion, chopped
1 1/2 tsp. seasoned salt
1/2 tsp. thyme
1 c. diced potatoes

Cook sausage; drain. In large kettle, combine tomatoes, beans, water, onion, bay leaf, and seasonings. Add sausage and simmer, covered, for 1 hour. Add potatoes and green pepper. Cook, covered, 15 to 20 minutes or until potatoes are tender. Remove bay leaf. Makes 10 to 12 servings.