Banana, Date and Cardamom Ice Cream
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2 cans kidney beans
2 peppers, diced
1 bunch celery stalks and leaves, chopped
1 onion, diced
2 garlic cloves, minced
12 sausages, sliced
2 tsp apple cider vinegar
2 tbsp olive oil
1 tsp Chili Powder
3 tsp Creole Spice Blend
½ tsp salt
4 portions of cooked rice
Drain 1 can of the beans and reserve the liquid for later.
Using a hand blender or food processor, mash the beans until smooth. Set aside.
Heat 2 tablespoons of oil in a pot and cook the onions, peppers and celery for 5 minutes.
Add the garlic and cook for a further 1 minute.
Add the reserved bean liquid, the mashed beans and the remaining can of beans (plus its liquid). Cook for a further 3 minutes until the mixture has thickened.
Add the sausages, apple cider vinegar, Chili Powder, Creole Spice Blend and salt and mix well. Cook for a further 5 minutes.
Add a dash of olive oil to a frying pan and set the heat to medium high. Crack an egg open into the pan and cook between 1-3 minutes, depending on how runny you like your yolk.
Serve your rice with a helping of red beans and fried egg.