Name: Bean and merguez with gremolata
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 red onion (170g), chopped coarsely; 2 rindless bacon rashers (130g), chopped coarsely; 2 clove garlic, crushed; 400 gram can diced tomatoes; 1.5 litre (6 cups) chicken stock; 6 merguez sausages (480g); 2 x 400g cans white beans, rinsed, drained gremolata; Gremolata; 1/3 cup finely chopped fresh flat-leaf parsley; 2 teaspoon finely grated lemon rind; 2 clove garlic, crushed

Ingredients

1 red onion (170g), chopped coarsely

2 rindless bacon rashers (130g), chopped coarsely

2 clove garlic, crushed

400 gram can diced tomatoes

1.5 litre (6 cups) chicken stock

6 merguez sausages (480g)

2 x 400g cans white beans, rinsed, drained gremolata

Gremolata

1/3 cup finely chopped fresh flat-leaf parsley

2 teaspoon finely grated lemon rind

2 clove garlic, crushed

Method

1.Cook onion, bacon and garlic in heated oiled large saucepan, stirring, until onion softens and bacon crisps. Add undrained tomatoes and stock; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.

2.Meanwhile, cook sausages in heated oiled medium frying pan until browned and cooked through; slice thinly.

3.Add sausage to soup with beans; stir until soup is hot.

4.To make the gremolata; combine ingredients in a small bowl.

5.Serve bowls of soup sprinkled with gremolata.

Merguez, the French spelling of the Arabic “mirqaz”, is a small spicy lamb sausage eaten in Tunisia and Algeria. It is served grilled as part of a mezze, or fried then cooked with pulses, various meats and vegetables in tagines, cassoulet or other hearty casseroles.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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