| 1 x 500g pack of red beans | | | | cayenne pepper, parsley and crushed garlic. |
| 2 large smoked pork sausages | | | | Once you have added the ingredients, turn up the heat |
| Rice | | | | and bring the water to a rolling boil and add the |
| Onions | | | | washed red beans to the pan with the other |
| Olive Oil | | | | ingredients. Stir gently, and cover the pan with a lid and |
| Bell pepper | | | | reduce the heat to a gentle simmer. |
| Clove of garlic | | | | Keep a close eye on the pan, and stir once every 15 |
| Celery | | | | minutes or so. You should add water as required to |
| Litre of water | | | | prevent the food from sticking to the pan while making |
| 1/2 tbls cayenne pepper (adjust to taste) | | | | sure that the consistency of your beans are to your |
| 1 tbls parsley | | | | liking. |
| 1 1/2 litre of water | | | | While the beans are cooking, place the sausages into |
| Preparation time: Approx. 20 minutes. | | | | an oven and roast them until they are golden brown. |
| Cooking time: Approx. 60 minutes. | | | | Remove them from the oven and allow to cool for |
| Remove the red beans from the packet and rinse | | | | 2-3 minutes before chopping them into inch-long pieces. |
| them in a sieve under running water to remove any | | | | Place the sausage pieces into the pan with the beans, |
| grit and sand that may be present. | | | | stir, and cook on a simmer for another 10 minutes |
| Add the olive oil to a medium sized pan, and coarsely | | | | ensuring that the water in the pan does not dry out. |
| chop the onions, bell peppers and celery and to soften | | | | You can serve your spicy bean salad with brown or |
| them on a very low heat for a few minutes. | | | | white steamed rice and optionally garnish with finely |
| Add the water slowly to the pan, and add the | | | | sliced red onions, lettuce and capers. |