Butter Bean Recipes, Stews + Bean Bowls, White Bean Recipes -
Merguez + White Bean Cassoulet with Zhug
Merguez + White Bean Cassoulet with Zhug
Rated 5.0 stars by 1 users
Category
Main Course
Author:
Spencer Lengsfield
Spencer: "This is a super easy but really flavourful one pot dish, made up of merguez sausage, harissa, tomatoes, and white beans, topped with a lemony yoghurt and spicy zhug. Don't worry if you can't find merguez, I get mineonline, you can also use chorizo or your favourite sausage!"
Ingredients
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4 Merguez sausages
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5 Cherry tomatoes, halved
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3 tbsps Harissa paste
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1 Red chilli, finely chopped
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50 g Black olives, halved
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250 ml Beef stock
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400 g Chopped tomatoes
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1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins, such as haricot or cannellini)
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1 tsp Smoked paprika
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1 red onion, finely diced
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3 Garlic cloves, grated
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1 tbsp Tomato paste
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2 heaped tablespoon Natural yoghurt
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Large pinch of za'atar
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1 Lemon, juiced
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1 Garlic clove, grated
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Handful of parsley, roughly chopped
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Handful of coriander, roughly chopped
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1 Green chilli, finely chopped
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1 tsp Ground cumin
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1 tsp Ground coriander
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1Lemon, juiced
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Olive oil
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1 tbsp Red wine vinegar
For the cassoulet
For the Yoghurt
For the Zhug
Directions
Preheat your oven to 180℃. Start by browning your whole sausages in an oven-safe pan with a splash of oil on high. Don't worry about cooking them through, that'll be done in the oven. Remove them from the pan when they've got a nice brown crust. You can then either leave them whole, slice them up, or both, it's up to you (I did a mixture of both). Set aside.
Reduce the heat to medium + add the diced onion to the same pan along with a knob of butter. Once they just start to soften, add your garlic + chopped chilli. Cook until fragrant, then go in with your paprika, tomato paste, + harissa paste, + cook for a few minutes until everything begins to darken + caramelise.
Add your cherry tomatoes + your tinned tomatoes, along with your stock. Stir well to combine, then add your olives + drained white beans, + season with salt + pepper to taste.
Nestle your sausages back in, then into the oven for 30 minutes or until your sausages are cooked through.
Meanwhile, make your sauces. Starting with the zhug, add parsley, coriander, chilli, cumin, ground coriander, lemon juice, + red wine vinegar to a food processor or blender. Pulse until everything is smooth + comes together, then add olive oil to taste. You can add olive oil at the beginning, but you end up with a thicker texture as the oil emulsifies through blending. Taste for seasoning, + set aside.
In a small bowl or jug, combine your yoghurt, lemon juice, garlic, za'atar, salt, + pepper.When your sausages are cooked, remove your pan from the oven. Drizzle over your zhug + yoghurt, then serve with crusty bread + lemon wedges.
HUGE thanks to the legend that is Spencer, aka @spencooks who let us share this #beanspo on our website for all you champs to enjoy.
Spen is a 22 year-old student who started sharing her RIDICULOUSLY beaut recipes during lockdown. You guys are in for a massive treat with this one, everything about Spen's food is hearty + what you want to eat, but healthy without being worthy.
Jen
This was FANTASTIC! I used dry Rancho Gordo cassoulet beans that I cooked in the instant pot. I followed as directed though I did reduce the sauce for about 20 min (and used the bean liquid as it’s so flavorful as compared to canned beans!) I also didn’t find it necessary to Finish in the oven as my Marguez was fully cooked! A complex and lovely one pot meal!