Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Cooking oil |
| 8 ounces | Onions - sliced; (225g) |
| 2 \N | Sticks celery - sliced |
| ½ \N | Red pepper - sliced |
| 12 ounces | Spicy sausage - sliced; (375g) |
| ¼ teaspoon | Schwartz Garlic Granules |
| ¼ pint | Chicken stock; (150ml) |
| 1 \N | 14 ounces ti tomatoes; (400g) |
| 2 tablespoons | Tomato puree |
| 1 \N | 14 ounces ti kidney beans - drained; (400g) |
| 1 teaspoon | Brown sugar |
| 1 teaspoon | Schwartz Caraway Seeds |
| 1 teaspoon | Schwartz Paprika |
| \N \N | Salt and pepper |
| 2 tablespoons | Single or soured cream |
Heat the oil in a large pan and fry the onions, celery and red pepper until softened. Add the spicy sausage and Garlic and fry for another 1-2 minutes.
Add the stock, tomatoes, tomato puree, kidney beans, brown sugar, Caraway Seeds, Paprika, salt and pepper. Bring to the boil, cover and simmer for 20-30 minutes. Stir in the cream to serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.