Such a simple, summery stew to serve with just a green salad. if you can’t find merguez sausage, try using chorizo. This is so easy to throw together and full of flavor, thanks to the sausage.
A splash of olive oil
6 Merguez or Chorizo sausages
1 large onion, sliced
2 cloves garlic, crushed
1lb 6oz ripe tomatoes
7 fl oz chicken stock
2 x 15 oz cans Cannellini beans, drained and rinsed
A good handful Italian parsley
Heat the olive oil in a large saute pan or Le Creuset braiser on high heat. Roughly chop the sausages and fry until browned and beginning to crisp around the edges. transfer to a plate and lower the heat to medium.
Add the onion to the pan and fry for about 5 mins or until softened, adding the crushed garlic to the pan after a couple of minutes so it doesn’t burn.
Quarter the tomatoes, then add to the pan with the chicken stock and bring to a simmer. Season and stir, then simmer for 10 minutes.
Add the Cannellini beans to the pan with the browned sausages. Simmer for 10 mins or until the sausages are cooked through and the sauce is thickened.
Roughly chop the parsley, then stir through the stew. Divide it among 4 serving bowls. Sprinkle with ground black pepper and serve with some crusty bread and a green salad.