Recipe by Brandee Henry
My Uncle Bill was the best cook ever! Well, that's what I though while growing up anyways. He used to make what HE called a "Bulgarian stew", and being he was from Bulgaria maybe it truly was. One thing it is for sure is delicious. This is perfect for a cold day and goes great with baked potatoes and his "Bulgarian Salad". Also, make sure you have some fresh Italian or French bread to sop up the juice in the bottom of the bowl...MMMMM good!
- 1 lb boneless pork, either sliced in strips or cubed
- 2 tablespoons olive oil
- 1 small onion
- 1 small green bell peppers or 1 small other color bell pepper
- 1 (28 ounce) can tomato sauce
- 3 -4 cups water
- 2 (14 1/2 ounce) cans Italian cut green beans, rinsed and drained.
- 2 (15 1/2 ounce) cans great northern beans, rinsed and drained.
- 1 teaspoon salt
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon parsley
- 1⁄4 teaspoon black pepper
- 1 chicken bouillon cube
- 2 tablespoons lemon juice
Directions See How It's Made
- Add olive oil, pork, peppers and onions in a large pot and stir fry until pork is done, stirring frequently.
- Add tomato sauce and 2 cans of water (approximately 3-4 cups).
- Add all spices, lemon juice, and bouillon cube and stir.
- Bring to a boil.
- Add green beans and northern beans and stir.
- Lower heat to low, cover with lid and simmer for 2 hours stirring often in between.