Merguez with cannellini beans and spinach
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 6 merguez sausages
- olive oil
- 1 red onionsliced
- 1 large red pepperseeded and sliced
- 400g tin cannellini beansrinsed and drained
- 250ml chicken stock
- 200g baby spinachchopped
- to serve baguette
Nutrition: per serving
- kcal649
- fat35.2g
- saturates14.8g
- carbs35g
- sugars10.3g
- fibre6.8g
- protein44.7g
- salt3.2g
Method
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.
