Thursday, June 10, 2010

Mexican Chowder


½ pound organic bulk pork sausage
2 cups pinto beans
1 ½ cups chopped tomatoes
2 cups water
1 small onion, chopped
1 bay leaf
¾ teaspoon salt
¼ teaspoon garlic salt
¼ teaspoon thyme
1/8 teaspoon pepper
½ cup diced potatoes
¼ cup chopped green peppers

In a large skillet, brown sausage and drain grease. In a large soup pot, add sausage, pinto beans, tomatoes, water, onion, bay leaf, salt, thyme and pepper. Simmer for one hour. Add potatoes and green peppers, cooking 15 minutes more. Remove bay leaf and serve.

I serve with tortilla chips and cheese sprinkled on top.

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