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