Yield: 1 servings
Measure | Ingredient |
---|---|
1 tablespoon | Butter |
1 \N | Onion; finely chopped |
1 tablespoon | Tomato puree |
2 cans | Cooked haricot beans; drained |
2 cans | Plum tomatoes; chopped |
3 \N | Cloves garlic |
100 millilitres | Red wine |
8 \N | Toulouse sausages |
3 tablespoons | Parsley; chopped |
4 tablespoons | Breadcrumbs; fried in olive oil |
Melt the butter and fry the onions and tomato puree. Add the next five ingredients and cook for 10-15 minutes.
Meanwhile grill the sausages. To serve spoon beans on plate, top with sausages and scatter over the parsley and crumbs.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.