6 sweet Italian sausages
1 lb. beef cubes, cut in 1 inch cubes
1 lg. onion, sliced
2 med. cloves garlic, minced
2 med. green peppers, cut in eighths
4 med. potatoes, peeled and cut into quarters
2 (1 lb.) cans red kidney beans, drained
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
2 beef bouillon cubes, dissolved in 1 c. boiling water

In heavy skillet, brown sausage well. Cut each link into thirds and place in a 3 quart casserole dish. Drain fat from skillet, reserving 2 tablespoons. Brown beef in 1 tablespoon fat and turn into the casserole dish. Cook onion and garlic in remaining 1 tablespoon fat until tender. Add green peppers and cook 1 minute longer. Turn into casserole dish.

Add potatoes and beans. Sprinkle with seasonings and mix lightly. Add bouillon. Cover and bake in 350 degree oven for 1 hour and 15 minutes. Good with warm, crusty bread, and tossed salad.

Serves: 4-6.