Spicy Merguez with Spinach and White Beans Recipe
Ingredients
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| 4 pounds spinach, stems removed, washed and dried | ||
| Onions | 2 Medium | |
| Garlic | 6 Clove (5gm), peeled, finely chopped | |
| 2 tablespoons chopped fresh mint leaves | ||
| Cilantro leaves | 2 Tablespoon, chopped | |
| 1 tablespoon harissa or 1/4 teaspoon cayenne pepper | ||
| Ground black pepper | 1 Teaspoon | |
| 1/2 teaspoon Four-Spice Powder | ||
| 1/2 pound dried cannellini beans or black-eyed peas, soaked overnight in cold water and drained | ||
| 2 pounds merguez sausage: 1 long link or individual links | ||
| Lemon juice | 1/4 Cup (16 tbs), squeezed | |
| Coarse sea salt or kosher salt | ||
Directions
1. Center a rack in the oven and preheat the oven to 300°F.
2. Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes.
3. Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
4. Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender.
5. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain.
6. Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste.
2. Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes.
3. Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
4. Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender.
5. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain.
6. Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste.
Chef
