The BBC Good Food logo
Merguez beanpot

Merguez beanpot

By
Rating: 4 out of 5.3 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

Ingredients

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content