Bean and merguez with gremolata

  • 50 mins cooking
  • Serves 4
  • Print


Bean and merguez with gremolata
  • 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
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoon finely grated lemon rind
  • 2 clove garlic, crushed


Bean and merguez with gremolata
  • 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.

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