“My Mimi, HELON BARRON STANDIFER (Dothan, Alabama), taught my dad (her son), GREG STANDIFER, to make holidays an event. And he’s passed that tradition on to us,” shares grandson JOSH STANDIFER (Cleveland, Tennessee). Mimi was known to impart many wise thoughts, such as, “Embrace your family and make sure they are loved, because when they are gone, there is no going back.” Sadly, she passed away in 2000. But her words of wisdom live on, including: “Trust your heart and don’t be afraid of life. Never forget where you came from and your family, and be yourself.”
2 pounds pork sausage
4 cups water
1 (16 ounce) can kidney beans, undrained
2 medium onions, chopped
2 medium potatoes, peeled and cubed
½ cup chopped green bell pepper
1 large bay leaf
½ teaspoon salt
½ teaspoon whole dried thyme
¼ teaspoon black pepper
1 Brown the sausage in a Dutch oven over medium-high heat, stirring to crumble. Cook until no pink remains. Drain off any grease.
2 Add the water, beans, onions, potatoes, green peppers, bay leaf, salt, thyme, and black pepper. Stir; then bring to a boil over medium-high heat.
3 Reduce the heat, cover, and simmer for 1 hour. Remove the bay leaf and serve hot.
MAKES 6 SERVINGS.