Olive Magazine
Merguez Sausage Recipe With Cannellini Beans and Spinach

Merguez with cannellini beans and spinach

Published: July 1, 2016 at 11:29 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal649
fat35.2g
saturates14.8g
carbs35g
sugars10.3g
fibre6.8g
protein44.7g
salt3.2g
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Ingredients

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

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.

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