Source: Los Moros

Algerian Merguez and Beans Cassoulet

Course Dinner
Cuisine Algerian
Keyword Bean, Merguez, Sausage, Stew
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people


  • 2 tbsp olive oil
  • 1 onion large, peeled and finely chopped
  • 2 cloves garlic peeled and finely sliced
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp ground coriander
  • 0.5 tsp ground ginger
  • 0.5 tsp turmeric
  • 0.5 tsp ground chilli
  • 400 g chopped tomatoes 1 tin
  • 1 tbsp tomato puree
  • 500 g merguez sausages each cut into 3 equal pieces
  • 500 g buuter beans 2 tins
  • 1 handful flat-leaf parsley roughly chopped
  • 1 handful coriander roughly chopped


  • 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.


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