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CATEGORY CUISINE TAG YIELD
Meats, Grains Walls 2 servings

INGREDIENTS

400 g Thomas Walls Pork Sausages; cut into large
; pieces (1 pack)
1 ts Olive oil
1 Clove garlic; crushed
1 Red pepper; seeded and cut into
; strips
1 397 gram can ratatouille; (14oz)
1 227 gram can red kidney beans; drained and rinsed
; (7oz)
1 227 gram can chopped tomatoes; (7oz)
2 ts Pesto sauce
6 Sundried tomatoes; cut into pieces
1 tb Tomato ketchup
Salt and black pepper
8 Black olives; pitted and halved
Fresh basil; shredded to garnish

INSTRUCTIONS

Heat the oil in a large pan. Add the garlic and sausage pieces, cook until
browned.
Add pepper and cook for 2-3 minutes.
Add ratatouille, kidney beans, chopped tomatoes, pesto, sundried tomatoes,
ketchup and seasoning.
Simmer, uncovered, for 5 minutes.
Stir in olives prior to serving and garnish with the shredded basil
Serve with tagliatelle or crusty bread and salad.
Posted to MM-Recipes Digest  by Alan Hewitt <alan@atoc.demon.co.uk> on Dec
8, 1998

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