How to Cook One Pot Merguez Sausage & Butterbean Stew

Name: How to Cook One Pot Merguez Sausage & Butterbean Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

10 mins
30 mins
easy
4

Recipe by

Jeff Baker

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

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Introduction

Quick & easy spicy hotpot using our take on the authentic Merguez lamb sausage & a few store cupboard essentials.

Method

Heat the oil in a large pan, add the sausages and fry until browned then set aside.
Add the onions and pepper to the pan & gently fry for 5 mins until soft.
Add the chilli flakes, vinegar, sugar & boil together.
Next add the tomatoes & stock to the pan then the sausages, cover and simmer for 10 mins.
Finally stir in the beans, tomatoes & olives then return to a simmer for a further 5 mins.
To serve scatter with chopped parsley or coriander and serve with freshly baked bread.