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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is a thick and hearty meatless stew. Ingredients:
2 teaspoons vegetable oil |
2 cups chopped green bell peppers |
1 1/2 cups chopped onions |
1 (8 ounce) can tomato sauce |
1 (16 ounce) can tomatoes, chopped, undrained |
1/2 cup water |
1/4 cup dry sherry |
2 tablespoons red wine vinegar |
3 large potatoes, unpeeled, cut into 1/2 inch cubes |
1 (16 ounce) can kidney beans, rinsed and drained |
8 garlic cloves, crushed |
12 stuffed green olives, cut crosswise in half |
1 bay leaf |
1 teaspoon sugar |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add bell pepper and onion. Cook, stirring frequently, 5 minutes.
3. Add small amounts of water if necessary, about a tablespoon at a time, to prevent drying.
4. Add remaining ingredients.
5. Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours or until potatoes are very tender.
6. Stir several times while cooking.
7. Remove and discard bay leaf before serving.
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