Black pudding makes the everyday special. If it’s not your thing, use a favourite sausage instead.
|1 handful||Bacon lardons, thick-sliced|
|1 small||Onion, chopped|
|1||Red capsicum, chopped|
|1||Celery stalk, including leaves, chopped|
|1||Garlic clove, crushed|
|1 can||Chopped tomatoes|
|½ cup||Chicken stock|
|¼ cup||Tomato sauce, or plum sauce|
|1 handful||Fresh herbs, and bay leaves, or use 1 Tbsp of dried herbs|
|1 can||White beans, drained|
|1 can||Kidney beans, drained|
|1||Lemon, zest and juice|
|1||Black pudding, or white pudding (see Cook's note), cut into thick slices (Main)|
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- Fry the bacon pieces (lardons) until brown. Add the chopped onion, red capsicum, celery and garlic. Fry until vegetables are soft.
- Add the tomatoes, chicken stock, plum or tomato sauce and the herbs. Cook gently for 10-15 minutes.
- Add the drained white beans, kidney beans and the lemon zest and juice. Cook until beans are hot. For the flavours to develop nicely, it is good to leave it to sit for a while at this stage.
- To serve, remove herbs, add thick slices of black or white pudding, and reheat until hot (thin with additional stock if necessary).
White pudding is made from pork meat and fat, suet, bread and otameal. Unlike black pudding, it does not contain blood.