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Brown sausage after parboiling in water, then set aside. Combine the onion, pepper and mushrooms in butter
and cook until onion is opaque. Set aside. Place wine, cloves and bay leaf in pan and warm. Whisk tomato
paste into wine and heat. Drain kidney beans. In large and deep casserole dish, layer drained beans, sausage,
onion/pepper/mushroom mixture and strained wine sauce. You should be able to do two layers. Bake in oven
at 325 degrees (F) for 1 1/4 hours. Serve with French bread and small salad. Reheats well.
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