Meaty sausages, soft
baby potatoes and beans
to add a punch of fibre
Ingredients:
Serves: 3 People
Preparation Time: 5 minutes
Cooking Time: 45 minutes
- 6 Hodgins Sausages
- 1 large white onion
- 2 cloves of garlic
- 1 tin of kidney beans
- 1 tin of butter beans
- 2 medium carrots
- 8 baby potatoes
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp mixed herbs
- 2 tbsp. soy sauce
- 2 tins of chopped tomatoes
- 1 chicken stock cube dissolved in 500ml water
- Fresh parsley
- 2-3 tbsp. olive oil
Directions:
- In a high sided pot or casserole dish, add the olive oil and heat. Fry the chopped Hodgins sausages for 3-4 minutes until browned. Remove the sausages from the pot when browned fully and add in the finely diced onion and garlic to lightly sweat for 3-4 minutes on a medium heat.
- Once the onion and garlic has sweated down, add the roughly chopped carrot and potatoes to the pot. Season with the paprika, cumin and herbs and stir in the pot. Stir in the chopped tomatoes, soy sauce and stock cub. Season with salt and pepper (accordingly as there will be salt from the soy sauce and stock) and taste to adjust to your preference. Add back in the chopped browned sausages to the pot.
- Reduce the heat to low-medium and allow the casserole to lightly simmer for 30-35 minutes stirring occasionally. Add water to loosen the sauce if needed while cooking. For the last five minutes add the in the drained beans and stir.
- Add in some finely chopped parsley and serve.
