One Pan Butter Beans Merguez Sausages & Green Harissa

27 mins
Serves 2
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Directions

  1. 1Heat 1 tsp oil in a non-stick pan over medium-high heat.
  2. 2Heat 1 tsp oil in a non-stick pan over medium-high heat.
  3. 3Heat 1 tsp oil in a non-stick pan over medium-high heat.
  4. 4Add the sausages, break them into small pieces, and cook until browned, about 2-3 min.
  5. 5Add the sausages, break them into small pieces, and cook until browned, about 2-3 min.
  6. 6Add the sausages, break them into small pieces, and cook until browned, about 2-3 min.
  7. 7Remove sausages from the pan and set aside.
  8. 8Remove sausages from the pan and set aside.
  9. 9Remove sausages from the pan and set aside.
  10. 10Reheat the pan with the rest of the oil on medium heat.
  11. 11Reheat the pan with the rest of the oil on medium heat.
  12. 12Reheat the pan with the rest of the oil on medium heat.
  13. 13Add onions with salt and sauté until soft and browned, about 5 min, stirring frequently.
  14. 14Add onions with salt and sauté until soft and browned, about 5 min, stirring frequently.
  15. 15Add onions with salt and sauté until soft and browned, about 5 min, stirring frequently.
  16. 16Stir in garlic and cook for 1 min.
  17. 17Stir in garlic and cook for 1 min.
  18. 18Stir in garlic and cook for 1 min.
  19. 19Add tomato paste and sauté for another 2 min.
  20. 20Add tomato paste and sauté for another 2 min.
  21. 21Add tomato paste and sauté for another 2 min.
  22. 22Add 1 tbsp of water to deglaze the pan and release caramelized bits.
  23. 23Add 1 tbsp of water to deglaze the pan and release caramelized bits.
  24. 24Add 1 tbsp of water to deglaze the pan and release caramelized bits.
  25. 25Add the tomatoes and cook for 4-5 min until they soften, stirring frequently and smushing them a bit.
  26. 26Add the tomatoes and cook for 4-5 min until they soften, stirring frequently and smushing them a bit.
  27. 27Add the tomatoes and cook for 4-5 min until they soften, stirring frequently and smushing them a bit.
  28. 28Add smoked paprika, black pepper, browned sausage meat, and butter beans with their liquid.
  29. 29Add smoked paprika, black pepper, browned sausage meat, and butter beans with their liquid.
  30. 30Add smoked paprika, black pepper, browned sausage meat, and butter beans with their liquid.
  31. 31Stir to combine and let it simmer for 5 min.
  32. 32Stir to combine and let it simmer for 5 min.
  33. 33Stir to combine and let it simmer for 5 min.
  34. 34Taste and season to your liking.
  35. 35Taste and season to your liking.
  36. 36Taste and season to your liking.
  37. 37For the green harissa, lightly toast cumin and coriander seeds in a pan over medium heat until fragrant, about 2-3 min.
  38. 38For the green harissa, lightly toast cumin and coriander seeds in a pan over medium heat until fragrant, about 2-3 min.
  39. 39For the green harissa, lightly toast cumin and coriander seeds in a pan over medium heat until fragrant, about 2-3 min.
  40. 40Let the toasted seeds cool slightly.
  41. 41Let the toasted seeds cool slightly.
  42. 42Let the toasted seeds cool slightly.
  43. 43Add 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.
  44. 44Add 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.
  45. 45Add 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.
  46. 46Serve the dish right out of the pan with a drizzle of green harissa and yogurt and a sprinkle of fresh herbs on top.
  47. 47Serve the dish right out of the pan with a drizzle of green harissa and yogurt and a sprinkle of fresh herbs on top.
  48. 48Serve the dish right out of the pan with a drizzle of green harissa and yogurt and a sprinkle of fresh herbs on top.
  49. 49Serve with crusty bread or rice on the side.
  50. 50Serve with crusty bread or rice on the side.
  51. 51Serve with crusty bread or rice on the side.

Ingredients

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