Red beans and rice with smoked sausage

• Polish smoked sausage (kiełbasa)300 g
• Red kidney beans (tin)2 tins
• Basmati rice300 g
• Brown onions150 g
• Peppers1 pepper
• Garlic3 cloves
• Vegetable stock cubes1 cube

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, paprika, chilli flakes. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Slice the smoked sausage into coins and fry in a large pan with a teaspoon of oil over a medium heat for 5 minutes, until browned at the edges.300 g polish smoked sausage
2. Chop the onion and pepper, crush the garlic and add them to the pan with a teaspoon of paprika, a teaspoon of dried thyme and a pinch of chilli flakes. Cook for 6 minutes until soft.150 g brown onions1 pepper3 cloves garlic
3. Drain the kidney beans and add them with the crumbled stock cube and 400 ml of water. Simmer for 20 minutes, then crush some of the beans against the side of the pan so the sauce turns creamy.2 tins red kidney beans1 cube
4. Meanwhile cook the rice following the pack instructions. Spoon the beans and sausage over the rice.300 g basmati rice

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