• 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


  • 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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