Saute the pork belly lardons with whole rind, half the black pudding, cut up, onions and seeds and garlic in hot oil adding a teaspoon of sugar to caramelise the onions and melt the black sausage. After the onion has browned, add the wine, herbs and beans covering the remaining half of the black pudding Shake the pan and cover tightly and simmer, stirring occasionally with a wooden spoon. When soft, stir in the chickpeas. Heat through and serve.
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|Serving Size: 1 Serving (2922g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 40 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 22.4mg||1 %|
|Potassium 431.2mg||11 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 13.7g||55 %|
|Sugars, other 29.7g|
|Protein 4.3g||6 %|
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Calories per serving: 292
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