4merguez sausages (or chorizo or any spicy sausage)
5cherry tomatoes, halved
3tbspHarissa paste
1red chilli, finely chopped
50gblack olives, halved
250mlbeef stock
400g tinned chopped tomatoes
1 x 700gBold Bean Co Organic butterbeans (or 2 x 400g tins, such as haricot, or cannellini)Bold Beans are more expensive but i do like them so worth it.
1tspsmoked paprika
1red onion, finely diced
3garlic cloves, grated
Zhug (optinal to make)
handful of parsley, roughly chopped
handful of coriander, roughly chopped
1green chilli, finely chopped
1tspground cumin
1tspground coriander
1lemon, juiced
olive oil
1tbspred wine vinegar
Instructions
Preheat your oven to 180℃.Brown your sausages in an oven-safe pan with a splash of oil on high (you don't have to cook them through) Remove them from the pan and either leave whole or cut into chunks - set aside.
Reduce heat to medium and in the same pan, add the onion, with a knob of butter. Once softened, add the garlic and chilli and cook for a minute or two, until fragrant. Now add the paprika, harissa, and tomato paste and cook until it begins to darken.
Add the cherry tomatoes and tinned tomatoes with the stock. Stir and add the olives, white beans and season with salt and pepper.Place the sausages back into the pan and in the oven for 30 mins (or until the sausages are cooked through).
Zhug
Add parsley, coriander, chilli, cumin, ground coriander, lemon juice, and red wine vinegar to a food processor and pulse until everything is smooth, then add olive oil to taste. Taste for seasoning, then set aside.When your sausages are cooked, remove your pan from the oven. Drizzle over your zhug, then serve with crusty bread and lemon wedges.