Bean stew with Merguez

Bean stew with Merguez

Bean stew with Merguez is a spicy hearty stew. Cut Merguez into bite-sized pieces. Peel onions and garlic cloves and cut into fine cubes. Cut the peppers into rings and remove the very hot white seeds. Heat the olive oil in a pan and fry the Merguez in it. Reduce the temperature, add the onions, garlic and pepperoni and sauté lightly. Pour in the meat stock and remove the roast set from the bottom. Add half a can of tomatoes with juice and chop the tomatoes lightly. Season the bean stew with Merguez, pepper, salt and fresh marjoram. Put the white beans from the can and the kidney beans in a sieve and rinse with running water until the water no longer foams. Mix the beans with the bean stew with Merguez and heat in it.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
345 kcal
25 g
19 g
19 g

(C)opyright by Marions Kochbuch