Cassoulet en pot
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bulk pork sausage |
| 1 | small | Onion; sliced |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | Parsley; minced |
| 30 | ounces | Canned black-eyed peas; not drained |
| ½ | pounds | Cooked ham; cubed |
| ¼ | cup | Dry red wine |
Directions
In skillet or slow-cooking pot with browning unit, cook sausage until lightly browned. Pour off excess fat. In slow-cooking pot, arrange alternate layers of sausage, onion, garlic, parsley, black-eyed peas, and ham. Pour wine over all. Cover and cook on low for 5 to 7 hours. Mixture is quite soupy, so serve in bowls. To make a complete meal, add corn muffins and a big green salad.
Posted to recipelu-digest Volume 01 Number 264 by James and Susan Kirkland <kirkland@...> on Nov 17, 1997