1 lb. chourico
1 red pepper
1 green pepper
1 med. onion
2 cans butter beans
1/4 tsp. pepper
2 tbsp. olive oil
1/8 tsp. salt

Slice peppers, onions and chourico; set aside. Heat olive oil in skillet. Add peppers and onions; toss then add chourico pepper and salt. Saute until tender. Add cans of butter beans in sauce. Stir until hot. Serve with Cape Verdean Rice (Jag) or white rice.