One Pot Merguez Sausage & Butterbean Stew

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
merguez sausage & butterbean stew cooked

Ingredients

  • 2 tbsp Olive oil
  • 500g Merguez sausage
  • 1 x red onions sliced into wedges
  • 6 x miniature peppers deseeded & cut into wedges
  • 1 x 300g tomato passata
  • 300ml chicken stock
  • 2 tbsp Sherry vinegar
  • Pinch sugar
  • Pinch chili flakes
  • 12 cherry tomatoes, tough eye removed & blanched in boiling water for 10 seconds to remove skin (optional)
  • 1 x 400g tinned butter beans
  • Handful pitted black olives
  • Bunch parsley or coriander
  1. Heat the oil in a large pan, add the sausages and fry until browned then set aside.
  2. Add the onions and pepper to the pan & gently fry for 5 mins until soft.
  3. Add the chilli flakes, vinegar, sugar & boil together.
  4. Next add the tomatoes & stock to the pan then the sausages, cover and simmer for 10 mins.
  5. Finally stir in the beans, tomatoes & olives then return to a simmer for a further 5 mins.
  6. To serve scatter with chopped parsley or coriander and serve with freshly baked bread.

merguez sausage & butterbean stew cooked