Black Pudding and Butter Beans Hash
- Total Time: 20 mins
- Yield: 2 servings
Description
Black pudding is a blood sausage traditionally eaten for breakfast in Ireland.
Ingredients
- 1x 400g tin of butter beans, drained
- 100g of black pudding, chopped into smallish cubes
- 1 red onion, finely chopped
- 3 cloves of garlic, crushed
- 1 tbs toasted pine nuts
- 2 tbs sultanas
- 1 tbsp chopped parsley
- 1 tbsp snipped chives
- Cider, white wine or sherry vinegar, to taste (lemon juice would work too)
- Olive oil
Instructions
- Heat the oil in a large pan over a medium heat.
- Saute the onion for 3-4 minutes until softened.
- Add the garlic for an extra 2 minutes.
- Toss in the beans, black pudding, and sultanas and cook for another 2-3 minutes.
- Remove from the heat, toss in the pinenuts and herbs.
- Dress with a bit of vinegar to sharped according to your taste.
- Drizzle with a bit more olive oil if you like.
- Season and serve warm.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
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Frequently Asked Questions
What is black pudding and where can I find it?
Black pudding is a blood sausage traditionally eaten for breakfast in Ireland. It is made from pork blood, fat, and oatmeal or barley, giving it a rich, savory, slightly earthy flavor. Look for it at Irish or British specialty food shops, some butchers, or online — I use 100g chopped into small cubes and cooked with butter beans, red onion, garlic, sultanas, and pine nuts.
Why does the recipe finish the hash with vinegar rather than serving it plain?
Dress the finished hash with cider, white wine, or sherry vinegar — or lemon juice — to taste. The fat from the black pudding and the richness of the butter beans need a sharp acidic note to cut through and brighten the dish. Add however much you like, off the heat after the pine nuts and herbs go in.
