Legumes are loyal companions in cold weather. They taste good, are cheap, do not require much work and can be combined in many ways, with tomatoes and sausages, for example. Trust me: a pan of merguez with beans will keep you warm, so you can be sure you’re in the home office without a second pair of thick socks and a third pair of hoodies.
Chili heads can look forward to the hot Merguez from North Africa, with plenty of oriental flavors. All you have to do is decide whether you want lamb or veal in your merguez pan. People who do not like spicy food can use raw Polish sausages. They have already proven themselves in grandma’s delicious lentil soup.
Dishes in a pot or pan are great in the cold season and are suitable for all occasions: they are a real cozy meal when family or friends* come over. In addition to the meruez pan, we also offer the following dishes:
Are you interested in ingredients, their properties and preparation? Check out our cooking school. You can read about how to freeze beans there. You can read this if you enjoy merguez pan with beans. Tip: When buying beans, make sure the jar or can doesn’t have added sugar. It is not necessary.
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Spicy heat: Merguez pan with beans
Internal heating: merguez pan with beans
Wash, rinse and remove the string from the celery sticks and cut into 2 cm slices. Peel the onion and garlic cloves and cut into thin rings. Wash the coriander and chop it with the stems. Cut the sausages into 4 cm long pieces. Rinse the beans in cold water and drain in a colander. Preheat the oven to 220 degrees on top/bottom heat (gas 3-4, fan oven at 200 degrees).
Heat 2 tablespoons of oil in a non-stick casserole or pan on the stove. Sear the sausages on all sides for 2-3 minutes over high heat and remove. Add the remaining oil, celery, onion and garlic and fry. Add the tomatoes and half the coriander and cook for 5-6 minutes. Season with salt and pepper. Now add the bay leaf.
Add the green beans and sausages and cook in the preheated oven on the middle shelf. This may take 20-25 minutes. Move occasionally. Pour into pretty plates or bowls, sprinkle with the remaining coriander and serve. Sweet!