| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 1 |
lg |
Onion – sliced |
| 1 |
lg |
Red pepper – sliced |
| 1/2 |
ts |
Schwartz Garlic Granules |
| 1 |
lb |
Casserole pork – diced; (450g) |
| 8 |
oz |
Spicy sausage – sliced; (225g) |
| 1 |
|
14 ounces ti tomatoes; (400g) |
| 1/4 |
pt |
Dry cider or stock; (150ml) |
| 1 |
tb |
Tomato puree |
| 5 |
|
Schwartz Juniper Berries – lightly |
|
|
; crushed |
| 2 |
ts |
Schwartz Thyme |
| 1 |
ts |
Schwartz Rosemary |
|
|
Salt |
|
|
Schwartz Coarse Ground Black Pepper |
| 1 |
sm |
French stick – sliced |
| 1/2 |
oz |
Butter – softened; (15g) |
| 2 |
ts |
Schwartz Garlic Bread Seasoning |
| 1 |
|
14 ounces ti haricot beans; (400g) |
INSTRUCTIONS
Preheat oven to 325F, 170C, Gas Mark 3.
Heat the oil in a large pan and cook the onions until softened. Add
the pepper, Garlic Granules, pork and sausage and fry for 5-10
minutes. Add the tomatoes, cider or stock, tomato puree, Juniper
Berries, Thyme, Rosemary, salt and Pepper. Transfer to a large
casserole dish, cover and cook for 1 1/2 hours.
Butter the slices of French bread and sprinkle with the Garlic Bread
Seasoning. Stir the beans into the casserole and top with French bread
slices (buttered side up). Turn the oven up to 400F, 200C, Gas Mark 6.
Return the casserole to the oven, uncovered and cook for another 1/2
hour, until the bread is crispy and golden.
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