Merguez beanpot

• olive oil↗2 tbsp tbsp
• merguez sausages↗500g g

  cut into bite-sized pieces

• onions↗2

  chopped

• red pepper↗1

  chopped

• cans chopped tomatoes2 x
• each Worcestershire sauce2 tbsp tbsp

  Dijon mustard and brown sugar

• cans cannellini beans↗2 x

  or red kidney beans, drained

• coriander

  or parsley and tortillas, to serve

Step-by-step instructions

1. 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.

2. 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.