White sausages with pan-fried vegetables

Ingredients

• 1 pair white sausages (300 g)
• 1 medium onion (150 g)
• 4 tablespoons oil
• 2 kapia peppers (300 g)
• 1 zucchini (250 g)
• 4 boiled carrots (300 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon mustard seeds
• 240 g canned kidney beans (drained)
• 10 g chopped celery leaves

Preparation

1. Peel the onion and chop it finely. Wash the peppers and cut them into strips. Peel and seed the zucchini, then cut it into cubes. Drain the boiled carrots and canned beans well. 2. Cut the sausages into pieces and score them. Fry them in a nonstick pan over medium heat for about 8 minutes, turning them until they are browned and cooked through. Transfer them to a plate. 3. Add 4 tablespoons of oil and the onion to the same pan. Cook for 5 minutes, until softened. 4. Add the peppers and cook them with the onion for another 5 minutes, stirring now and then. The strips soften but hold their shape. 5. Add the zucchini and carrots to the pan. Add 1 teaspoon salt, 1/2 teaspoon ground pepper and the mustard seeds. Cover and simmer over low heat for 12 minutes, until the zucchini softens and most of the liquid has reduced. 6. Add the drained beans and stir gently. Cook for 3 more minutes, until heated through, then scatter over the chopped celery leaves. Serve the vegetables with the sausage pieces.