Pour pouch contents into a 2 ½” x ½ size steam table pan. Add 2½ quarts of boiling water and stir well
with a wire whip. Bake in a convection oven at 350°F for 35 minutes (400°F in a conventional oven
for 40 minutes). Hold hot for a later step in the recipe.
In a stock pot, heat the oil, add the sausage, and sauté. Once heated through, add the garlic and
Italian seasoning and sauté. Add the stock and beans and bring to a simmer. Simmer for 20 minutes.
Add the spinach and bring back to a rolling boil before cutting back to simmer. Place on steamtable
and serve.
Ingredients
1 bag Idahoan® SLICES Scalloped Potatoes
2 1/2 qts. water, boiling
1/2 cup oil, vegetable
10 lbs., fully cooked links, cut into 1/4 in. slices
