Smoked sausage cassoulet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 1 | Onion; chopped | |
| 1 | teaspoon | Schwartz Garlic Granules |
| 1 | tablespoon | Schwartz Herbes de Provence |
| 1 | 440 gram tin mixed beans drained and washed | |
| 1 | 420 gram tin baked beans | |
| 225 | grams | Smoked sausage; sliced (8 oz) |
| 1 | Red pepper; diced | |
| 1 | tablespoon | Tomato pur‚e |
| 15 | 0 ml; ( 1/4 pint) chicken | |
| ; stock | ||
| 4 | Crusty rolls | |
Directions
TO SERVE
Heat the oil in a large saucepan and fry the onion until browned. Add the Garlic Granules and Herbes de Provence. Stir in the remaining ingredients and bring to the boil. Cover and simmer for 15-20 minutes, stirring occasionally.
Serve with the bread rolls or alternatively, cut the tops off the rolls, scoop out the middles and fill with the cassoulet.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.