Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Modified Starch, Tomato Powder (11%), Onion Granules, Garlic Powder, Flavourings, Paprika (6%), Dried Red Bell Peppers (4%), Sugar, Oregano (2.5%), Chilli Powder (Chilli Pepper, Cumin, Salt, Oregano, Garlic), Marjoram, Salt, Black Pepper.
No hydrogenated fat, artificial colours, added preservatives or MSG.
For OUR RECIPE you will need …
1 sachet Schwartz Slow Cooker Sausage & Bean Casserole Recipe Mix
450g (1lb) pork sausages
1 onion, diced
400g tin cannellini beans, drained
400g tin chopped tomatoes
125ml (4fl oz) water
2 tbs tomato purée
1. Brown sausages, drain excess oil. Place browned sausages, onion and beans into your slow cooker pot.
2. Mix sachet contents with chopped tomatoes, water and tomato purée, and add to slow cooker pot. Stir through.
3. Cover and cook for up to 4 hours on HIGH or up to 8 hours on LOW. (Keep covered during cooking. Slow Cookers vary. Directions based on a 3.5 litre Morphy Richards model.)
4. Remove lid, stir through and stand for 5 minutes before serving.
Hints & Tips …
Why not try using butter beans or kidney beans, or replacing the sausages with diced pork.
Store in a cool, dry place out of direct sunlight.
|Typical Values||Per 100g
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)