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Merguez beanpot

Merguez beanpot

A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 55 mins
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal658
fat39g
saturates12g
carbs47g
sugars28g
fibre10g
protein25g
salt4.8g
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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 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

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.

Goes well with

Recipe from Good Food magazine, August 2014

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Overall rating

A star rating of 4.3 out of 5.4 ratings
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