Instructions: Saute the pork belly lardons with whole rind, half the black pudding, cut up, onions and seeds and garlic in hot oil adding a teaspoon of sugar to caramelise the onions and melt the black sausage.

After the onion has browned, add the wine, herbs and beans covering the remaining half of the black pudding Shake the pan and cover tightly and simmer, stirring occasionally with a wooden spoon. When soft, stir in the chickpeas. Heat through and serve.

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