Merguez and White Bean Stew
A quick and flavorful merguez and white bean stew, perfect for a weeknight dinner.
Contents (2 sections)▾
Ingredients
- 400 g merguez sausage
- 400 g canned cannellini or navy beans, drained and rinsed
- 400 g diced tomatoes, canned
- 2 clove(s) garlic, minced
- 1 tsp smoked paprika
- 2 tbsp harissa
- 2 tbsp olive oil
- Salt to taste
- Fresh parsley for garnish
Steps
In a large pot, heat the olive oil over medium-high heat. Add the merguez sausage and brown for about 5-7 minutes, turning occasionally to ensure even cooking.
Once browned, remove the sausage and slice it into bite-sized pieces. Set aside.
In the same pot, add the garlic and sauté for 1 minute until fragrant. Then stir in the diced tomatoes, smoked paprika, and harissa, cooking for another 2-3 minutes.
Return the sliced merguez to the pot along with the beans. Stir to combine and season with salt to taste. Cover and simmer for 10 minutes, allowing the flavors to meld.
Serve hot, garnished with fresh parsley.
Why this works
This merguez and white bean stew showcases the rich, spicy flavors of North African cuisine, particularly through the use of merguez sausage, which is seasoned with spices like cumin and coriander. Browned merguez adds depth and a savory richness to the dish, while the beans contribute a creamy texture that balances the spice. The harissa adds a layer of heat and complexity. If the stew seems too thick after simmering, simply add a splash of water or broth to achieve the desired consistency. Cooking the garlic until fragrant ensures its flavor infuses throughout the stew without becoming bitter. This dish is versatile; feel free to adjust the spice levels according to your taste.
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