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Spicy Merguez with Spinach and White Beans (Ina Garten) Recipe

Spicy Merguez with Spinach and White Beans (Ina Garten) Recipe

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Spicy Merguez with Spinach and White Beans (Ina Garten)

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Ingredients:

Serving

1/4 cup plus 1 tbsp extra-virgin olive oil
4 lb spinach, stems removed, washed and dried
2 medium onions peeled and cut into small cubes
6 garlic cloves, peeled and finely chopped
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh cilantro leaves
1 tbsp harissa or 1/4 tsp cayenne pepper
1 tsp freshly ground black pepper
1/2 tsp four-spice power
1/2 lb dried cannellini beans , black-eyed peas , soaked overnight in cold water and drained
2 lb merguez sausage: 1 long link or individual links
1/4 cup freshly squeezed lemon juice (about 2 lemons)
coarse sea salt
2 tsp whole cloves
1 heaping tbsp black peppercorns
2 tsp freshly grated nutmeg
1 tsp ground ginger

Directions:

Cook's Note: For television, Daniel Boulud substituted dried chick peas for the cannellini peas.
Center a rack in the oven and preheat the oven to 300 degrees F.
Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. 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.
Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
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.
Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain.
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.
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.
Four-Spice Powder:
In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2340.53 Kcal (9799 kJ)
Calories from fat	474.66 Kcal
		% Daily Value*
Total Fat	52.74g	81%
Cholesterol	1255.22mg	418%
Sodium	398.09mg	17%
Potassium	1875.76mg	40%
Total Carbs	358.74g	120%
Sugars	16.71g	67%
Dietary Fiber	54.51g	218%
Protein	102.74g	205%
Vitamin C	16.9mg	28%
Vitamin A	0.4mg	12%
Iron	58.3mg	324%
Calcium	316.8mg	32%

Amount Per 100 g
Calories	278.68 Kcal (1167 kJ)
Calories from fat	56.52 Kcal
		% Daily Value*
Total Fat	6.28g	81%
Cholesterol	149.45mg	418%
Sodium	47.4mg	17%
Potassium	223.34mg	40%
Total Carbs	42.71g	120%
Sugars	1.99g	67%
Dietary Fiber	6.49g	218%
Protein	12.23g	205%
Vitamin C	2mg	28%
Iron	6.9mg	324%
Calcium	37.7mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

50.4

Points
58

PointsPlus

Good Points

saturated fat free,
low sodium,
high fiber

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