Merguez beanpot

Prep: 10 mins Cook: 45 mins 55 mins

Easy

Serves 4
A hearty comforting one-pot soup packed with sausages and beans, ideal for cooler days

Nutrition and extra info

Nutrition: per serving

  • kcal658
  • fat39g
  • saturates12g
  • carbs47g
  • sugars28g
  • fibre10g
  • protein25g
  • salt4.8g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g merguez sausages, cut into bite-sized pieces
  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • coriander or parsley and tortillas, to serve

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.

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Comments, questions and tips

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Comments (2)

bars's picture

Simple, but tasty comfort food. The mustard/Worcester/sugar combo works really well. Just one change - I removed most of the fat that came off the sausages first before adding the other ingredients - seeing it as solid fat in the bowl the next day was the best place for it!

acmrussell's picture

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

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