Name: Merguez beanpot
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil; 500g merguez sausages cut into bite-sized pieces; 2 onions chopped; 1 red pepper chopped; 2 x cans chopped tomatoes; 2 tbsp each Worcestershire sauce Dijon mustard and brown sugar; 2 x cans cannellini beans or red kidney beans, drained; coriander or parsley and tortillas, to serve

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Merguez beanpot

Merguez beanpot

Mary Cadogan

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

55 mins

A star rating of 4.4 out of 5.5 ratingsRate

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A hearty comforting one-pot soup packed with sausages and beans, ideal for cooler days

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
500g merguez sausages

cut into bite-sized pieces
2 onions

chopped
1 red pepper

chopped
2 x cans chopped tomatoes
2 tbsp each Worcestershire sauce

Dijon mustard and brown sugar
2 x cans cannellini beans

or red kidney beans, drained
coriander

or parsley and tortillas, to serve

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Nutrition: per serving

kcal658
fat39g
saturates12g
carbs47g
sugars28g
fibre10g
protein25g
salt4.8g

Method

step 1

Heat the oil in a large pan, add the sausages and fry until browned. Add the onions and pepper, and fry for 5 mins until softened. Add the tomatoes and 1 can of water, the Worcestershire sauce, mustard and sugar. Season and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 15 mins.
step 2

Stir in the beans, return to a simmer and cook for a further 5 mins. Scatter with parsley or coriander and serve in bowls with tortillas.

RECIPE TIPS

SWAP THE SAUSAGES

On cooler days, you’ll appreciate a big pot of something comforting that you can eat with a spoon and fork. I have used merguez sausages for their spicy flavour and rich colour, but if you are looking for something milder, then any good-quality sausage will work well, too.

Recipe from Good Food magazine, August 2014

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A star rating of 4.4 out of 5.5 ratings

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