2 teaspoons dried chicken bouillon granules
salt and pepper to taste
1 tablespoon olive oil
1 teaspoon dried minced onion
1/4 cup chopped fresh onion
1 clove garlic, minced
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 dash hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon dry sage
In a mixing bowl, combine bouillon, salt, pepper and olive oil. Saute together, stirring constantly, until all ingredients are well blended. Shape mixture into a solid ball. Shape into a 1/4 inch thick. Place in medium saucepan with olive oil, turning to coat.
Heat olive oil in deep skillet over medium heat. When olive oil begins to get hot, add chicken, onion, garlic, basil, oregano and salt and pepper. Reduce heat to medium and add salt and pepper to taste. Simmer for 5 minutes and pour in chicken broth.
While the sauce is simmering, place sandwich between small sheets of aluminum foil and drape one sheet over the foil. Place the remaining sheet over the entire ingredients in the saucepan, covering all ingredients. Cover with aluminum foil and spread beans over the foil.
When the sauce comes to a boil, add the kielbasa and serve.