Merguez beanpot

Merguez beanpot

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Cooking time

Prep: 10 mins Cook: 45 mins 55 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
658
protein
25g
carbs
47g
fat
39g
saturates
12g
fibre
10g
sugar
28g
salt
4.8g
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Ingredients

  • 2 tbsp olive oil
  • 500g merguez sausages, cut into bite-sized pieces
  • 2 onions, chopped
  • 1 red pepper, chopped
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp each Worcestershire sauce, Dijon mustard and brown sugar
  • 2 x 400g cans cannellini beans or red kidney beans, drained
  • coriander or parsley and tortillas, to serve

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Method

  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.
  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 from Good Food magazine, August 2014

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Comments

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acmrussell's picture

Love to do this, but merguez evaporate about 200 miles north of Berwick..

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