Tunisian Merguez Sausage and White Bean Stew

Ingredients

• about 450 g Merguez sausage
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• about 790 g Canned diced tomatoes
• about 425 g Canned white beans
• 1 cup Chicken broth
• 1 tbsp Harissa paste
• 0.5 tsp Caraway seeds
• 4 slices Crusty bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot over medium heat, which is about 175°C. Add the 2 tablespoons of olive oil.
2. 2Add the about 450 g of Merguez sausage to the pot. Cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the sausage from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, chopped, and the 3 cloves of garlic, minced, to the pot. Cook, stirring frequently, for 5 minutes, or until the onion is softened and translucent.
4. 4Stir in the about 790 g of canned diced tomatoes, the about 425 g of canned white beans (drained and rinsed), the 1 cup of chicken broth, the 1 tablespoon of harissa paste, and the 0.5 teaspoon of caraway seeds. Bring the mixture to a gentle simmer.
5. 5Return the browned about 450 g of Merguez sausage to the pot. Stir everything together.
6. 6Cover the pot and reduce the heat to low, about 120°C. Let the stew simmer gently for 40 minutes, stirring occasionally, until the flavors have blended and the stew has thickened slightly.
7. 7Serve the Tunisian Merguez Sausage and White Bean Stew hot, accompanied by the 4 slices of crusty bread.

Related Guides