• 1 – 16 ounce package Ground Light Sausage
  • 1 – 11 ounce container Chopped Onion
  • 1 jar Green Valley Ranch Marionberry and Jalapeno Sauce
  • 2 cans Great Northern Beans
  • 1 jar Tomato Tapenade
  • 1 carton Baby Spinach & Baby Kale mix
  • Sliced Baguette
  • Grated Parmigiano Reggiano

Cook Sausage in large  heavy pot until no longer pink, add Onion and continue to saute for 7 minutes, add Tapenade, Beans and Marionberry Sauce, bring to a boil and add Spinach and Kale, cook for 3 minutes or until greens are wilted.

Pour mixture into a 13 X 9 inch baking dish and top with Sliced Baguette pieces and then Parmigiano Reggiano Cheese.

Bake in 375 degree oven until bubbling and cheese is browned.

Spoon onto serving plates and enjoy!

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Comments
  1. Theadora says:

    Dear Chef Emil, I never get tired of seeing your market still life photographs! Your top shots always make me smile. And they make me very hungry!! T.

  2. belocchio says:

    They may call cassoulet peasant food – but it’s French Peasant Food – and that is what makes it special. The traditional way to make a casserole like this is so time consuming one is exhausted just reading the recipe . This is brilliant. c’est magnifique

  3. lulu says:

    Just the type of simple comfort food perfect for this time of year. Love it!

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