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Ingredients Jump to Instructions ↓

  1. 7 bacon strips, chopped

  2. 1 pound smoked sausage, halved and thinly sliced

  3. 1 large onion, chopped

  4. 2 small green peppers, chopped

  5. 3 cups water

  6. 2 cans (16 ounces each ) butter beans, rinsed and drained

  7. 1 can (14-1/2 ounces) diced tomatoes, undrained

  8. 1 can (12 ounces) tomato paste

  9. 1 teaspoon pepper

  10. 1/4 teaspoon salt

  11. 1 package (16 ounces) frozen sliced okra Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer. Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired. Yield: 12 servings (1 cup each).

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