| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Basque |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
lg |
Onion, chopped |
| 2 |
lg |
Green peppers, cored, seeded and cut into 1/4- to 1/2-inch dice (up to 3) |
| 2 |
|
Cloves garlic, chopped |
| 1 1/2 |
lb |
Ripe tomatoes, peeled, seeded and chopped |
| 1/4 |
ts |
Crushed hot red pepper |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
Heat oil in deep skillet over low heat. Add onion and cook, stirring
frequently, until tender but not brown, about 5 minutes. Add green peppers
and garlic and cook, stirring frequently, until peppers become tender,
about 7 minutes. Add tomatoes, crushed hot pepper and salt and pepper to
taste. Cook, uncovered, over medium heat, stirring often, until stew is
thick, about 30 minutes. Adjust seasonings to taste. Makes 2 to 3 servings.
Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 22, 1997.
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