Merguez Sausage and Bean Hotpot
- 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