| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Cooking oil |
| 8 |
oz |
Onions – sliced; (225g) |
| 2 |
|
Sticks celery – sliced |
| 1/2 |
|
Red pepper – sliced |
| 12 |
oz |
Spicy sausage – sliced; (375g) |
| 1/4 |
ts |
Schwartz Garlic Granules |
| 1/4 |
pt |
Chicken stock; (150ml) |
| 1 |
|
14 ounces ti tomatoes; (400g) |
| 2 |
tb |
Tomato puree |
| 1 |
|
14 ounces ti kidney beans – drained; (400g) |
| 1 |
ts |
Brown sugar |
| 1 |
ts |
Schwartz Caraway Seeds |
| 1 |
ts |
Schwartz Paprika |
|
|
Salt and pepper |
| 2 |
tb |
Single or soured cream |
INSTRUCTIONS
Heat the oil in a large pan and fry the onions, celery and red pepper until
softened. Add the spicy sausage and Garlic and fry for another 1-2 minutes.
Add the stock, tomatoes, tomato puree, kidney beans, brown sugar, Caraway
Seeds, Paprika, salt and pepper. Bring to the boil, cover and simmer for
20-30 minutes. Stir in the cream to serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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