Vegetable and Black Pudding Stew
BOSTON — At the Irish breakfast table, there's even a way to get your daily veggies.
2 russet potatoes, peeled and diced
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
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.