2 tbsp olive oil
500 g merguez sausages, or lamb sausages, cut into bite-sized pieces
2 onions, chopped
1 red capsicums, chopped
2 x 400 g can chopped tomatoes
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
2 tbsp brown sugar
2 x 400 g can cannellini or red kidney beans, drained
Coriander or parsley and tortillas, to serve
- Heat the oil in a large pan, add the sausages and fry until browned. Add the onions and pepper, and fry for 5 mins until softened. Add the tomatoes and 1 can of water, the Worcestershire sauce, mustard and sugar. Season and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 15 mins.
- Stir in the beans, return to a simmer and cook for a further 5 mins. Scatter with parsley or coriander and serve in bowls with tortillas.