Sunday, 12 June 2016

Merguez Bean Pot

This is a bit like poshed up baked beans. It was delicious and very filling. I am lookimg forward to having seconds on toast!

Merguez Bean Pot (from Good Food Magazine August 2014)
(Serves 4)

2 tbsp olive oil
500g merguez sausages, cut into bite-sized pieces
2 onions, chopped
1 red pepper, chopped
2 x 400g cans chopped tomatoes
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1 tbsp brown sugar
2 x 400g cans cannellini beans or red kidney beans, drained
small bunch coriander or parsley, chopped

Heat the oil in a large saucepan, 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.

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