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Black pudding and vegetable casserole
  • 2 Donnelly's backpudding(skinned and sliced)

  • 2 potatoes peeled and diced

  • 2 carrots pared and sliced

  • 1 large leek

  • 2 onions peeled and sliced

  • 1/4 small white cabbage

  • 1 can kidney beans

  • oxo stock

  • salt and saxa pepper

  • 2 tablespoons of oil

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 side,
Gently stir into vegetables and simmer for 10 minutes.
Add seasoning serve hot with bread or rolls.

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