Mer­guez, chorizo & but­ter bean cas­soulet


This is a proper win­ter warmer, packed with spicy sausages and great flavours. You may like to cook your beans from dried if you have time, but I use canned for speed and ease. I’m all for mak­ing life easy when pos­si­ble.

Serves 4- 6 Prep 10 mins Q Q

Cook 1 hr 20 mins Q

2 tbsp olive oil 500g mer­guez (spicy

North African sausages) 80g smoked ba­con or pancetta,

cut into small strips 140g chorizo, sliced 1 white onion, peeled and

finely chopped 2 gar­lic cloves, crushed 1/ tsp sweet smoked pa­prika 2 100ml good-qual­ity red wine 400g can toma­toes, drained 400g can but­ter beans, drained 250ml chicken stock 1 tbsp chopped tar­ragon crusty bread, to serve

1 Heat oven to 180C/160C fan/gas 4. Place a flame­proof casse­role dish over a medium heat and add 1 tbsp of the oil. Add the mer­guez and cook them on all sides un­til golden brown. Re­move them from the pan and set aside. 2 Add the re­main­ing tbsp of oil, the ba­con or pancetta and the chorizo. Cook over a medium heat un­til browned and the chorizo has re­leased its oils. Add the onion and gar­lic and fry for 3- 4 mins un­til the onion has soft­ened. Stir in the smoked pa­prika and cook for a cou­ple of mins. 3 Add the wine, bring to the boil and cook un­til it has re­duced by half. Now add the toma­toes, but­ter beans, mer­guez and the chicken stock and bring back to the boil. Cover and place in the pre­heated oven for 40 mins or un­til the sauce has re­duced. 4 Re­move the casse­role dish from the oven and add the chopped tar­ragon. Drain off some of the chorizo oil, if you like. Serve im­me­di­ately with some hunks of good crusty bread.

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