Rainbow Stew Food

MERLE HAGGARD'S RAINBOW STEW

Steps:

• Brown sausage in 2 tbsp oil over medium heat in Dutch oven.
• Remove and set aside.
• Add chicken to pan and cook until golden; remove and drain pan; return meat to pan and add liquid.
• Cook until tender.
• Meanwhile, put remaining oil and flour in a skillet over medium heat; cook briefly, stirring constantly; add vegetables and parsley and cook 10 minutes.
• Combine vegetable mixture with kidney beans and spices with the meat in the Dutch oven; bring to a boil; simmer, uncovered, for about 45 minutes, stirring constantly.
• Season to taste with salt, black pepper and red pepper sauce.
• Add green onions and let stand for about 10 minutes.
• Serve over cooked rice.

RAINBOW STEW

Steps:

• Drain beans, bring to boil in plenty of fresh water.
• Add lentils and stock powder, simmer 1 hour until tender.
• Heat oil, add oregano, onions, garlic, and vegetables.
• Stir over low heat, simmer ten minutes.
• Add pulses and their stock.
• Stir thoroughly and simmer another ten minutes Peel, slice and core apples.
• Add to stew along with orange juice and simmer five minutes.