One Pan Butter Beans Merguez Sausages & Green Harissa

Name: One Pan Butter Beans Merguez Sausages & Green Harissa
Total time: 27 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 150 g merguez sausages, skins removed; 1 red onion, finely sliced; 1 garlic clove, grated or minced; 30 g tomato paste; 150 g cherry or grape tomatoes; 2 tsp olive oil; 0.25 tsp salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 400 g butter (lima) beans with their liquid; 2 tbsp thinned-out (plain or plant based) low fat Greek yogurt; 2 tbsp green harissa; 1 tbsp chopped fresh herbs; 1 tbsp cumin seeds; 1.5 tsp coriander seeds; 0.5 cup fresh cilantro; 0.5 cup fresh flat-leaf parsley; 1 jalapeño pepper or long green chili, roughly chopped; 1 scallion, roughly chopped; 1 garlic clove, crushed; 0.5 lemon, juiced and zested; 0.5 tsp sea salt; 0.25 cup extra virgin olive oil

27m

Serves 2

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One Pan Butter Beans Merguez Sausages & Green Harissa

tiktok.com

27m

Serves 2

Directions

1Heat 1 tsp oil in a non-stick pan over medium-high heat.
2Add the sausages, break them into small pieces, and cook until browned, about 2-3 min.
3Remove sausages from the pan and set aside.
4Reheat the pan with the rest of the oil on medium heat.
5Add onions with salt and sauté until soft and browned, about 5 min, stirring frequently.
6Stir in garlic and cook for 1 min.
7Add tomato paste and sauté for another 2 min.
8Add 1 tbsp of water to deglaze the pan and release caramelized bits.
9Add the tomatoes and cook for 4-5 min until they soften, stirring frequently and smushing them a bit.
10Add smoked paprika, black pepper, browned sausage meat, and butter beans with their liquid.
11Stir to combine and let it simmer for 5 min.
12Taste and season to your liking.
13For the green harissa, lightly toast cumin and coriander seeds in a pan over medium heat until fragrant, about 2-3 min.
14Let the toasted seeds cool slightly.
15Add the toasted seeds along with the rest of the harissa ingredients to a (mini) food processor or use an immersion blender and blitz until smooth.
16Serve the dish right out of the pan with a drizzle of green harissa and yogurt and a sprinkle of fresh herbs on top.
17Serve with crusty bread or rice on the side.

Ingredients

150 g merguez sausages, skins removed
1 red onion, finely sliced
1 garlic clove, grated or minced
30 g tomato paste
150 g cherry or grape tomatoes
2 tsp olive oil
0.25 tsp salt
0.25 tsp black pepper
0.25 tsp smoked paprika
400 g butter (lima) beans with their liquid
2 tbsp thinned-out (plain or plant based) low fat Greek yogurt
2 tbsp green harissa
1 tbsp chopped fresh herbs
1 tbsp cumin seeds
1.5 tsp coriander seeds
0.5 cup fresh cilantro
0.5 cup fresh flat-leaf parsley
1 jalapeño pepper or long green chili, roughly chopped
1 scallion, roughly chopped
1 garlic clove, crushed
0.5 lemon, juiced and zested
0.5 tsp sea salt
0.25 cup extra virgin olive oil

Equipment

non-stick panfood processorimmersion blender

Tips

Leftovers can be stored in the fridge for up to 5 days.
For a plant-based version, use plant-based merguez sausages.
If the green harissa is too thick, add more olive oil or a bit of water.

One Pan Butter Beans Merguez Sausages & Green Harissa

One Pan Butter Beans Merguez Sausages & Green Harissa

Directions

Ingredients

Equipment

Tips

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