Merguez Sausage and Bean Hotpot

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Merguez Sausage and Bean Hotpot

Merguez Sausage and Bean Hotpot

Ingredients
Method

Ingredients

Method

2 tbsp olive oil
500g merguez lamb sausages, cut into chunks
2 chopped red onions
1 chopped red pepper
2 x tins of chopped tomatoes
2 tbsp each Dijon mustard, brown sugar and Worcestershire sauce
2 x tins of red kidney beans, drained
Chopped coriander and parsley, to serve

Heat the oil in a large saucepan and fry the sausages until browned all over. Add the onions and red pepper, fry for 5 mins to soften, then tip in the tomatoes and a can full of water.
Stir the mustard, sugar and Worcestershire sauce, then season with salt and pepper and bring to a simmer. Cook for 15 mins, covered, then stir in the beans and cook for 5 mins more. Scatter with coriander and parsley, and serve with flatbreads or tortilla chips.

45 mins

4 serving

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