Merguez beanpot

2 of 5-a-day 30-60 minutes bean bean stew calcium fibre folate iron sausage stew soup vitamin c

N/A

Source

Ingredients

2 tbsp olive oil

500g merguez sausages , cut into bite-sized pieces

2 onions , chopped

1 red pepper , chopped

2 x cans chopped tomatoes

2 tbsp each Worcestershire sauce , Dijon mustard and brown sugar

2 x cans cannellini beans or red kidney beans, drained

coriander or parsley and tortillas, to serve

Method

Heat the oil in a large pan, add the sausages and fry until browned. Add the onions and pepper, and fry for 5 mins until softened. Add the tomatoes and 1 can of water, the Worcestershire sauce, mustard and sugar. Season and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 15 mins.

Stir in the beans, return to a simmer and cook for a further 5 mins. Scatter with parsley or coriander and serve in bowls with tortillas.