1 lb. sausage
2 cans (15 oz.) kidney beans
2 cans (15 oz.) tomatoes
1 qt. water
1/2 tsp. thyme
1 lg. onion, chopped
1 bay leaf
1 1/2 tsp. seasoned salt
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 green pepper, chopped
1 1/2 to 2 1/2 c. diced potatoes

Cook sausage until light brown. Drain off fat. Add beans, tomatoes (put through blender if you prefer), water, onion, bay leaf, salt, garlic salt, thyme and pepper. Simmer together, uncovered, for a good hour. Then add the green pepper and potatoes. Cook until potatoes are tender, keep stirred. Remove bay leaf. Use a 4 quart pan.