1 lb. sausage
2 (15 oz.) cans kidney beans
1 (lg.) can tomatoes, mashed
2 c. water
1 lg. onion, chopped
1/2 green pepper
2 bay leaves
1 tsp. seasoned salt
1/2 tsp. garlic
1/2 tsp. thyme
Black pepper
1 lg. potato, diced

Fry sausage (pork or beef) until well separated and browned. Pour off fat. Blot fat from heat. (Use Dutch oven). Add: 2 cans kidney beans, 1 can tomatoes, 2 cups water, green pepper, bay leaves, season salt, garlic salt, thyme, pepper and diced potato. Check for salt and pepper to taste when nearly done.

Cook 45 minutes to 1 hour, slowly - covered. Serve in bowl with a drop or two Tabasco if desired.