| |
|
What You Need:
(To Serve: 4)
|
|
|
|
1 pound hot Italian sausage cut in 1-inch pieces
1 tablespoon salad or corn oil
½ cup chopped onion
1 large clove garlic, minced
¼ teaspoon oregano leaves, crushed
1 can (10¾ ounces) condensed bean with bacon soup
1 cup water
1 can (20 ounces) chick peas, drained
¼ cup pimiento strips
Generous dash of pepper
2 tablespoons chopped parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Brown sausage in a skillet.
|
2. Add oil and cook onion with garlic and oregano until tender.
|
3. Add soup, water, chickpeas, pimiento and pepper; cover and cook over low heat 20 minutes, or until done, stirring occasionally.
|
4. Add parsley.
|
|
|
|
|
