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Black Pudding and Vegetable Casserole




Source of Recipe


Maguire Foods


List of Ingredients




2 Black Puddings, skinned and sliced

2 potatoes, peeled and diced

2 carrots, pared and sliced

1 large leek, sliced

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 tablespoonfuls of oil



Recipe



Put the prepared onions, carrots, potatoes and leek into a large nonstick skillet with about 4 cups of boiling water. Add stock cube if desired. Cover and cook until the vegetables are almost tender, for 25 to 30 minutes. Add the cabbage and the kidney beans and cook for 5 minutes more. Sauté the slices of black pudding in oil until they are crisp on the outside. Gently stir into vegetables and simmer for 10 minutes. Add the seasoning and serve hot with bread or rolls.

Serves 4 to 6