Hearty Fiesta Cassoulet:
1 pound Angel Hair pasta
2 14½ oz cans, tomatoes, diced
2 15½ oz cans black beans
2/3 cup frozen corn
9 oz smoked sausage, thinly sliced
2¼ tsp garlic salt
1 tsp red pepper flakes (optional)
2 tbs grated Jack cheese (optional)
In a large saucepan, combine pasta with all of the ingredients.
Add 4½ cans of water, using can from diced tomatoes as a measure.
Stir well. Bring to a low boil, cover, reduce heat and simmer for 10 minutes.
To serve ladle into soup or chowder bowls. Garnish with grated red pepper
and Jack cheese, if dessired.
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