- 2 tbsp olive oil
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
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
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- coriander or parsley and tortillas, to serve
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.
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.