Serves 2


1 Jalapeno pepper, finely sliced (s)
1 Red chilli, finely chopped & deseeded (s)
1 Onion, finely chopped (s)
1 tbsp. Mexican seasoning (Tesco)p
1 Pack of Bob’s Mexican sausages (p)
100g Wild rice
300mL vegetable stock
400g Black eyed beans, drained (p) (f)
400g Red kidney beans, drained (p) (f)
400g Chopped tomatoes (s)
* Bob Willock Butchers 251 Longmore Rd. Shirley. Solihull B90 3ER 0121-744-2194

Cook the rice as per packet instructions, drain & set aside.
In a hot oven, set to 160C, cook the sausages, about 15-20 mins.
In a frying pan, sprayed with frylight, cook the onion, jalapeno pepper & chilli until soft, add the black eyed beans, red kidney beans, stock & seasoning, mix together, bring to the boil & cook until the liquid has almost gone then add the rice, mix well & plate up with the sausages.