200g Maris Piper potatoes, scrubbed and cut into small dice
150g carrots, peeled and diced
Salt and freshly ground black pepper
3 sprigs fresh thyme leaves
In a large frying pan, heat the oil. Cook the Quorn Sausages, onions and peppers for 10 minutes, until turning golden over a medium/high heat.
Add the garlic and paprika to the pan and fry for a further 2 minutes over a medium heat.
Pour in the tin of kidney beans along with the sauce and half of the water. Tip in the potato and carrot, ensuring it is covered in the sauce. Bubble over a medium heat for 15 minutes then add the remaining water. Cover and simmer for a further 15-20 minutes or until the vegetables are tender. Season to taste.
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