Merguez with cannellini beans and spinach
- Preparation and cooking time
- Total time
- Serves 2
- 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.