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Ingredientes
- 1/2 pound bulk pork sausage
- 1 (16 ounce.) can kidney beans
- 1 1/2 c. canned tomatoes
- 2 c. spring water
- 1 sm. minced onion
- 1 bay leaf (whole)
- 3/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon thyme
- 1/8 teaspoon fresh grnd pepper
- 1 c. diced raw potatoes
- 1/2 c. minced green pepper
- 15 1/2 ounce. jar Ragu thick & hearty sauce (this is the secret ingredient)
Direcciones
- Remove skin from sausage and saute/fry till browned. Pour off fat. In a large kettle combine kidney beans with their juice, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper. Add in sausage. Simmer covered 1 hour. Add in potatoes and green peppers. Cook covered 15 min or possibly till potatoes are tender. Remove bay leaf and serve.
- I also juggle the fresh potatoes and green pepper and put as much in as the chowder and taste can bear. This chowder should be thick. Hearty and robust on a cool day. Serve with French bread and cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 6 servings | |
| Calories 296 | |
| Calories from Fat 97 | 33% |
| Total Fat 10.8g | 14% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.08g | |
| Cholesterol 27mg | 9% |
| Sodium 878mg | 37% |
| Potassium 597mg | 17% |
| Total Carbs 39.63g | 11% |
| Dietary Fiber 6.9g | 23% |
| Sugars 22.31g | 15% |
| Protein 11.57g | 19% |
