Cheesy focaccia
Use a simple packet mix to roll out an Italian flat bread with blue cheese and parmesan, drizzled with olive oil
Merguez beanpot
- Preparation and cooking time
- Prep:
- Cook:
- 55 mins
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 500g merguez sausagescut into bite-sized pieces
- 2 onionschopped
- 1 red pepperchopped
- 2 x cans chopped tomatoes
- 2 tbsp each Worcestershire sauceDijon mustard and brown sugar
- 2 x cans cannellini beansor red kidney beans, drained
- corianderor parsley and tortillas, to serve
Nutrition: per serving
- kcal658
- fat39g
- saturates12g
- carbs47g
- sugars28g
- fibre10g
- protein25g
- salt4.8g
Method
step 1
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.
step 2
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.
