Smoky Sausage & Black Bean Stew With Rice

Chop your sausages into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped sausages and cook for 4-5 min or until they're browned

Tip: Cooking for 3 or more? Do it in batches!

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Peel and finely slice your red onion[s]

Once the sausage has begun to brown, add the sliced onion with a pinch of salt and 1/2 tsp [3/4 tsp] [1 tsp] sugar

Cook for 3-4 min or until beginning to soften

Once slightly softened, add your southern fried seasoning and cook for 30 secs or until fragrant

Wash your spinach and pat it dry with kitchen paper

Drain and rinse your black beans

Once fragrant, add your chicken stock mix, chopped tomatoes, drained black beans and spinach with 200ml [250ml] [350ml] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and and cook for 6-7 min or until the sauce begins to thicken to a gravy-like consistency and the sausages are cooked through (no pink meat!) – this is your smoky sausage & black bean stew

Grate your lighter cheese