Okra And Butter Bean Stew

• 7 bacon strips, chopped
• 1 pound smoked sausage, halved and thinly sliced
• 1 large onion, chopped
• 2 small green peppers, chopped
• 3 cups water
• 2 cans (16 ounces each) butter beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) tomato paste
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1 package (16 ounces) frozen sliced okra
• Hot cooked rice, optional

1. In a Dutch oven, cook bacon and sausage over medium heat until bacon is crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.
2. Cook onion and green peppers in the drippings until tender. Stir in the water, beans, tomatoes, tomato paste, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bacon and sausage; cook 10 minutes longer.
3. Stir in okra. Cover and cook for 8-10 minutes or until okra is tender. Serve with rice if desired.

bacon, sausage, onion, green peppers, water, butter beans, tomatoes, tomato paste, pepper, salt, okra, rice

Taken from www.tasteofhome.com/recipes/okra-and-butter-bean-stew/ (may not work)