Rainbow Stew
1 tbsp. lard or vegetable oil
6 bacon slices, diced
1 lg. onion, diced
1 lb. mixed yellow, orange, green and red bell peppers, seeded and cut
into strips
1 lb. tomatoes, peeled, cut in wedges
1 tbsp. paprika
4 links cooked, smoked sausages
Salt and white pepper to taste
In a large skillet, heat oil or lard.
Add bacon and cook until crisp. Remove bacon from pan and set to drain. Add onion to drippings; cook until translucent, stirring frequently.
Stir in the bell peppers and cooked bacon. Reduce heat to low setting and simmer 10 minutes.
Stir in tomatoes and paprika. Arrange sausages over vegetables.
Reduce heat to very low, cover and simmer 15 minutes or until
sausages are thoroughly heated. Before serving, season with salt
and white pepper.
1 tbsp. lard or vegetable oil
6 bacon slices, diced
1 lg. onion, diced
1 lb. mixed yellow, orange, green and red bell peppers, seeded and cut
into strips
1 lb. tomatoes, peeled, cut in wedges
1 tbsp. paprika
4 links cooked, smoked sausages
Salt and white pepper to taste
In a large skillet, heat oil or lard.
Add bacon and cook until crisp. Remove bacon from pan and set to drain. Add onion to drippings; cook until translucent, stirring frequently.
Stir in the bell peppers and cooked bacon. Reduce heat to low setting and simmer 10 minutes.
Stir in tomatoes and paprika. Arrange sausages over vegetables.
Reduce heat to very low, cover and simmer 15 minutes or until
sausages are thoroughly heated. Before serving, season with salt
and white pepper.
