Serves
8
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
SMOKEY BEANS:
- 1 tablespoon oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 400g can Edgell Red Kidney Beans, drained
- 400g can diced tomatoes
- 2 tablespoons Leggo’s Tomato Paste
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
Sausages:
- 8 chipolata sausages
- ½ cup cornichons
- 8 small dinner rolls, cut in middle lengthways
- 425g Edgell Sliced Beetroot, drained and shredded
- ½ cup rocket
Method
STEP 1Heat oil in a saucepan over medium heat, cook onion and garlic for 3-4 minutes or until tender.
STEP 2
Add remaining smokey beans ingredients and simmer uncovered for 5 minutes, stirring occasionally. Season to taste.
STEP 3
Meanwhile, grill or panfry chipolatas over medium heat for 5-6 minutes or until cooked through. Place sausages and cornichons in rolls and top with smokey beans, shredded Edgell Beetroot and rocket.
Tips
Use gloves when handling beetroot to avoid staining. To shred beetroot, simply thinly slice into batons.