# One Pan Butter Beans Merguez Sausages & Green Harissa

This is a high-protein, fiber-rich, gut-healthy, gluten-free, and easily plant-based dish made in one pan for a quick and delicious weeknight meal.

- Servings: 2 servings
- Total time: 27 min
- Cuisine: Moroccan
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- non-stick pan
- food processor
- immersion 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.

## Source

- Original video: https://vm.tiktok.com/ZNRngaRrj/
- Recipe page: https://www.cliprecipe.com/recipe/021c2de6-8ad4-4a2c-ae41-579b9414c17f
- Extracted: 2026-05-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt