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Spicy Merguez With Spinach And White Beans

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Ingredients
  Extra virgin olive oil 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
  Spinach 4 Pound, stems removed, washed and dried
  Onions 2 Medium, peeled and cut into small cubes
  Garlic 6 Clove (30 gm), peeled, finely chopped
  Chopped fresh mint leaves 2 Tablespoon
  Chopped fresh cilantro leaves 2 Tablespoon
  Harissa/1/4 teaspoon cayenne pepper 1 Tablespoon
  Freshly ground black pepper 1 Teaspoon
  Spice powder 1⁄2 Teaspoon (Four Spice Blend)
  Dried cannellini beans/Black-eyed peas 1⁄2 Pound, soaked overnight in cold water and drained
  Merguez sausage 2 Pound (As 1 Long Link Or Individual Links)
  Freshly squeezed lemon juice 1⁄4 Cup (4 tbs) (Squeezed From About 2 Lemons)
  Coarse sea salt/Kosher salt To Taste
Directions

1. Center a rack in the oven and preheat the oven to 300°F.
2. Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes.
3. Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
4. Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender.
5. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain.
6. Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Sausage
Interest: 
Gourmet, Healthy
Servings: 
4

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