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Three Bean Stew

Servings: Serves 6 - 8

Ingredients:

	2 tablespoons vegetable oil
	1 medium onion, diced
	1 cup red or green bell pepper, diced
	1 pound kielbasa or Italian sausage, thinly sliced
	1/2 pound (21 - 25 ct) peeled & deveined shrimp, butterflied
	1 cup black-eyed peas, cooked
	1 cup garbanzo beans, cooked
	1 cup red kidney beans, cooked
	1 (14 ounce) can crushed tomatoes
	1/2 teaspoon paprika
	1/2 teaspoon red pepper flakes
	1/2 teaspoon garlic salt
	1 cup banana peppers, diced
	crusty bread or flat bread

Preparation:

In a large saucepot over medium heat, add vegetable oil and cook onions, bell pepper, sausage and shrimp until lightly browned. Add beans and crushed tomatoes; then season with paprika, red pepper and garlic salt and add banana peppers. Simmer over medium heat for 20 minutes, stirring occasionally.

Serve hot with warm crusty bread or flat bread.

FRESH BEAN EQUIVALENTS

If you prefer to cook with dry beans instead of using canned, here are some basic measurements to keep in mind: 1 cup of dried beans equals about 3 cups of cooked beans. There is about 1 ½ cups of cooked, drained beans in a 15-oz can. ½ cup dried beans is the equivalent of 1 15-oz can cooked, drained beans.

Source: 25th Anniversary Friends & Family Cookbook

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