Recipes

Black Pudding and Vegetable Casserole


Ingredients
  • 2 Traditional 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
  • 2 tablespoonfuls of oil
  • Salt and Pepper to taste

Put the prepared onions, carrots, potatoes and leek into a large non-stick 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.

Saute 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 4-6.



Print Black Pudding and Vegetable Casserole recipe