Loubia-Style White Bean and Tomato Stew with Merguez
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Ingredients
- 8 merguez sausages
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground cumin
- 800 g cannellini beans, drained and rinsed
- 400 g chopped tomatoes
- 1 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 634 kcal
- Protein
- 33.7 g
- Carbohydrate
- 37.1 g
- of which sugars
- 6.7 g
- Fat
- 36 g
- of which saturates
- 13.9 g
- Fibre
- 14.3 g
- Salt
- 3.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and brown the merguez sausages for 6-8 minutes, until cooked through, then lift out and slice thickly.
- 2
Add the onion to the pan and cook for 6 minutes until soft, then stir in the garlic and ground cumin and cook for 1 minute.
- 3
Add the chopped tomatoes and cannellini beans, return the sliced merguez and simmer for 10 minutes.
- 4
Scatter with the fresh coriander and serve hot.
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