|1.00||onion — thinly sliced|
|1.00||red chilli — finely chopped|
|1.00||green pepper — thinly sliced|
|2.00||garlic — cloves, crushed|
|6.00||sausages — pork or beef|
|2.00||potatoes — medium, peeled and quartered|
|4.00||carrots — strips|
|400.00 g||red kidney beans — tinned|
|250.00 ml||peas — frozen|
|0.00||soup powder — brown onion|
|1.00 ml||black pepper — freshly ground|
Sauté the onion, chilli, green pepper and garlic until glossy.
Add the sausages and stir-fry until golden brown.
Add the potatoes and carrots and a little water and simmer until done.
Add the beans, including their liquid, and simmer until fragrant.
Add the peas and heat through.
Thicken the sauce with a little brown onion soup powder blended with water.
Bring to the boil.
Add the pepper and serve with rice and a salad.