Merguez beanpot

Merguez beanpot

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(2 ratings)

Prep: 10 mins Cook: 45 mins 55 mins


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


  • 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



    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


  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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30th Sep, 2016
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!
9th Oct, 2014
Love to do this, but merguez evaporate about 200 miles north of Berwick..
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Michael Letchford's picture
Michael Letchford
13th Mar, 2018
I wouldn't bother with the sugar - it tasted unnaturally sweet, and overpowered the taste of the Merguez. You'd be better to use regular (cheap) sausages, or just leave the sugar out.
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