Merguez with cannellini beans and spinach

  • serves 2
  • Easy

This recipe for merguez sausages with cannellini beans and spinach makes a great speedy midweek meal for two. Plus, it's freezer-friendly



  • merguez sausages 6
  • olive oil
  • red onion 1, sliced
  • red pepper 1 large, seeded and sliced
  • cannellini beans 400g tin, rinsed and drained
  • chicken stock 250ml
  • baby spinach 200g, chopped
  • baguette to serve


  • Step 1

    Cook the sausages in a large non-stick pan until browned all over and cooked through. You probably won’t need any extra oil as they have a high fat content.

  • Step 2

    Scoop out the sausages then add the onion and pepper and cook until soft. Add the cannellini beans and stock and cook for 5 minutes then slice the sausages into 3 on the diagonal and add back to the pan.

  • Step 3

    Stir in the spinach until just wilted then spoon into bowls and serve with chunks of baguette.

Nutritional Information

  • Kcals 649
  • Carbs 35g
  • Protein 44.7g
  • Fat 35.2g
  • Sugars 10.3g
  • Salt 3.2g
  • Saturates 14.8g
  • Fibre 6.8g