 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
A deliciously different combination of flavors! Based on the review of 8/6/03, I have changed 3 tbls chile powder to read 3 tbls chile powder (or to taste). Ingredients:
2 1/2 lbs baking potatoes, cut into bite-sized chunks |
1 (8 ounce) package sliced lean bacon |
2 cups diced green peppers |
1 cup diced onion |
1 (15 ounce) can crushed tomatoes |
2 cups water |
3 cloves garlic, minced |
1/2 cup chopped spanish olives with pimento |
3 tablespoons chili powder (or to taste) |
1 tablespoon chopped capers |
Directions:
1. In a large heavy skillet, cook bacon until crisp, drain and crumble.
2. Drain off all but 2 tbls of the bacon drippings, add peppers and onions and cook over medium high heat until lightly browned.
3. Add potatoes, tomatoes, water, garlic, olives and chili powder.
4. Bring to a boil, reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
5. Remove from heat, stir in capers and let stand 5-10 minutes.
6. Stir in bacon and serve.
|
|