Share this story
Close X
Switch to Desktop Site

Vegetable and Black Pudding Stew

At the Irish breakfast table, there's even a way to get your daily veggies.

2 russet potatoes, peeled and diced

About these ads

1 large leek, chopped and thoroughly washed

2 onions, peeled and diced

3 carrots, pared and diced

4 cups boiling water

1 chicken bouillon cube

1/4 small green cabbage, shredded

1 15-ounce can kidney beans, drained and rinsed

About these ads

2 tablespoons vegetable oil

2 8-ounce links of black pudding

Salt and pepper to taste

Pinch or two of fennel seeds

Put the prepared potatoes, leek, and onions, and carrots in a large stockpot with 4 cups boiling water. Add bouillon cube. Cover and cook until the vegetables are almost tender, 25 to 30 minutes. Add cabbage and kidney beans and cook for 5 minutes more.

Cut black pudding in bit-sized pieces and saute in oil until crisp on the outside. Gently stir pudding into vegetables and simmer for ten minutes.

Add salt, pepper, and fennel seeds and serve hot.

Makes 4 to 6 servings.

Follow Stories Like This
Get the Monitor stories you care about delivered to your inbox.