Smoked Sausage and Bean Cassoulet | McCormick Flavour Solutions

Ingredients

Servings

Serves 4
20 oil
300 g large onions, chopped
3 tsp Schwartz ® Garlic Granules
3 Schwartz ® Bay Leaves
1 tsp Schwartz ® Parsley
1 tsp Schwartz ® Sage
2 tsp Schwartz ® Thyme
2 tsp
1 kg tin mixed beans, washed
1 kg tin flageolet beans
900 g smoked sausage, sliced
450 g red peppers, diced
50 tomato puree
800 chicken stock

Procedure

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.

CHEF’s TIP !

Great served with mixed green salad and garlic bread.

Recipe type: Pork
Cuisine: Mediterranean

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