Advertisement

  • 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

Nutrition:

  • kcal649
  • fat35.2g
  • saturates14.8g
  • carbs35g
  • sugars10.3g
  • fibre6.8g
  • protein44.7g
  • salt3.2g

Method

  • 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement