- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 658
- Fat Content: 39g
- Saturated Fat Content: 12g
- Carbohydrate Content: 47g
- Sugar Content: 28g
- Fiber Content: 10g
- Protein Content: 25g
- Sodium Content: 4.8g
Merguez beanpot
Ingredients
- olive-oil - 2 tbsp olive oil
- sausage - 500g merguez sausages, cut into bite-sized pieces
- onion - 2 onions, chopped
- red-pepper - 1 red pepper, chopped
- chopped-tomato - 2 x 400g cans chopped tomatoes
- worcestershire-sauce - 2 tbsp each Worcestershire sauce, Dijon mustard and brown sugar
- cannellini-bean - 2 x 400g cans cannellini beans or red kidney beans, drained
- coriander - coriander or parsley and tortillas, to serve
Instructions
- 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.
- 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.
One-pot recipe for 4 people, takes only 45 mins; recipe has olive oil, sausage, onion, red pepper, chopped tomato, worcestershire sauce, cannellini bean and coriander.
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