Dinner

Spicy Merguez with Spinach and White Beans

Name: Spicy Merguez with Spinach and White Beans
Prep time: 20 min
Cook time: 550 min
Total time: 570 min
Yield: 6 servings
Ingredients: 1 teaspoon freshly ground black pepper; 1 heaping tablespoon black peppercorns; 1/2 pound dried cannellini beans, black-eyed peas, soaked overnight in cold water and drained; 2 tablespoons chopped fresh cilantro leaves; 2 tablespoons chopped fresh mint leaves; 6 garlic cloves, peeled and finely chopped; 1 teaspoon ground ginger; 1 tablespoon harissa or 1/4 teaspoon cayenne pepper; Coarse sea salt or kosher salt; 1/4 cup freshly squeezed lemon juice (about 2 lemons); 2 teaspoons freshly grated nutmeg; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 2 medium onions peeled and cut into small cubes; 2 pounds merguez sausage: 1 long link or individual links; 4 pounds spinach, stems removed, washed and dried

7 October 2026

Not yet ratedRate Recipe

Total Time570 Mins

Serves6

Per Serving$4.71

Need a gluten free and dairy free main course? Spicy Merguez with Spinach and White Beans could be a spectacular recipe to try. One serving contains 769 calories, 41g of protein, and 51g of fat. This recipe serves 6. For $4.71 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals.

Lunch Healthy Onions Beans Spinach Sausage

Method:

1
Watch how to make this recipe.
2
Cook's Note: For television, Daniel Boulud substituted dried chick peas for the cannellini peas.
3
Center a rack in the oven and preheat the oven to 300 degrees F.
4
Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat.
5
Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes.
6
Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
7
Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender.
8
Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes.
9
Transfer to a plate lined with a paper towel to drain.
10
Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste.
11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
12
In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together.
13
Transfer to a bowl and combine with the nutmeg and ginger.