Sue's Recipes and Other Stories

Algerian Cassoulet (4)

Ingredients

2tbsp olive oil
1large white Spanish onionpeeled and finely chopped
2 garlic clovespeeled and finely sliced
1tsp sea salt
1tsp freshly ground cumin
1tsp paprika
½tsp ground coriander
½tsp ground ginger
½tsp turmeric
½tsp ground chilli (or more if you like it hot)
1x 400g tin chopped tomatoes
1tbsp tomato puree
500g merguez sausageseach cut into 3 equal pieces
500g drainedcooked butter beans (ie from 2 x 400g cans – we use Navarrico large butter beans)
1handful each flat-leaf parsley and corianderroughly chopped
Crusty baguette to serve

Instructions

Heat the oil in a large, heavy-bottomed saucepan. add the onion, garlic and salt, and fry until translucent. Add the spices, cook for a further minute or two, then stir in the tomatoes, tomato puree and half a pint of water, and cook on a medium heat for 10-15 minutes.
Throw in the chopped merguez and cook for another 15 minutes until the sausages are cooked, then add the beans and cook on a low heat until the sauce turns nice and thick.
Adjust the seasoning to taste, stir in the chopped herbs and serve with a crusty baguette to mop up the sauce, Algerian style.