Saturday, March 13, 2010

Butter bean stew with merguez sausages (Serves 4)


I suddenly craved for butter beans the other day, and decided to create an improvised stew containing a wide range of ingredients from my kitchen. It had a hint of North Africa, as I used merguez sausages, and harissa and Ras el Hanout, spices from the soukhs of Marrakech.

To make my butter bean stew with merguez sausages, you'll need:

1 large red onion, diced
3 tbsp olive oil
3 cloves garlic, minced
4 merguez sausages, sliced
300 grams (11 oz) of mushrooms, sliced
25 cl (9 fluid oz) stock
½ glass of tomato sauce
2 cans of butter beans
Ground pepper
Spices (I used Moroccan as Harissa and Ras el Hanout)
2-3 tbsp sweet chilli sauce
10 cl (3 fluid oz) single cream 20%
Grated cheese

Fry garlic and onions in the oil, and then add the sliced merguez and mushrooms. Fry for a few minutes.

Add the stock and tomato sauce. Allow to simmer for 10 minutes.

Open the cans of beans, pour out brine and rinse in cold water. Add to the stew. Season according to your taste. I used harissa, a strong North African chili mix, Ras el Hanout, another African seasoning. Check salt level and add more if necessary. Use Thai chili sauce or sugar for additional sweetness.

Allow all ingredients to infuse for 15-25 minutes. Add cream at end of boiling time. Cool down.

Pour stew into a baking dish. Sprinkle grated cheese on top (I used a cheddar / mozzarella mix), and place in a hot oven (200C / 400F) for 20-30 minutes, or until cheese is golden.

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