Algerian White Bean and Merguez Stew

Ingredients

• 1 tablespoon olive oil
• 12 ounces lamb or beef merguez sausage, sliced
• 1 medium onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• 1 can (14 ounces) crushed tomatoes
• 2 cups low-sodium chicken or vegetable broth
• 2 cans (15 ounces each) cannellini beans, drained
• 1/4 cup chopped parsley
• Warm flatbread, for serving

Steps

1. Heat the oil in a Dutch oven over medium heat. Brown the sausage for 5 minutes, then transfer it to a plate.
2. Cook the onion and carrots in the same pot for 6 minutes until softened.
3. Add garlic, cumin, paprika, and cinnamon; cook for 30 seconds.
4. Stir in tomatoes, broth, beans, and the browned sausage. Simmer uncovered for 18 to 20 minutes.
5. Check that the sausage reaches 160°F (71°C), then stir in parsley and season to taste.
6. Serve the stew with warm flatbread.

Allergen note: Contains wheat if served with flatbread.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.