Black Pudding and Vegetable Casserole

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Ingredients

  • 2 traditional black puddings, skinned and diced
  • 2 potatoes, peeled and diced
  • 2 carrots, pared and sliced
  • 1 large leek, slice
  • 2 onions, peeled and sliced
  • 1/4 small white cabbage, shredded
  • 1 can red kidney beans, drained and rinsed
  • Optional: 1 chicken stock cube
  • Salt & pepper to taste
  • 2 tbsp of oil

Cooking your Black Pudding

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How to Cook

Method

Serves 4 to 6

Step 1

Put the prepared onions, carrots, potatoes and leek into a large non-stick skillet with about 4 cups of boiling water.

Step 2

Add stock cube if desired. Cover and cook until the vegetables are almost tender, for 25 to 30 minutes.

Step 3

Add the cabbage and the kidney beans and cook for 5 minutes more.

Step 4

Sauté the slices of black pudding in oil until they are crisp on the outside.

Step 5

Gently stir into vegetables and simmer for 10 minutes.

Step 6

Add the seasoning and serve hot with bread or rolls.

Cooking your Black Pudding

Need advice on how best to cook your black pudding?
How to Cook

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