Smoked Sausage and Bean Cassoulet
- 20 ml oil
- 300 grams large onions, chopped
- 3 tsp Garlic Granules
- 3 Bay Leaves
- 1 tsp Parsley
- 1 tsp Sage
- 2 tsp Thyme
- 2 tsp Rosemary
- 1 kg tin mixed beans, washed
- 1 kg tin flageolet beans
- 900 grams smoked sausage, sliced
- 450 grams red peppers, diced
- 50 ml tomato puree
- 800 ml chicken stock
Heat the oil in a saucepan and fry the onion until browned. Add the Schwartz for Chef Garlic Granules and all the Herbs.
Stir in the remaining ingredients and bring to the boil. Cover and simmer for 15-20 minutes, stirring occasionally.
Great served with mixed green salad and garlic bread.
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