Having snapped up quite a few containers at a recent farmers’ market, Gourmandistan currently has a surfeit of dried beans. Trying to decide what to do with some of them, Michelle came across a recipe from Steve Sando, founder of the Rancho Gordo heirloom bean company patronized by chefs such as Thomas Keller.
Sando’s recipe called for marrow beans, which are white. Since we had made white chili not long ago (reminder: buy our book!), Michelle went with a different hue, choosing instead red kidney beans. Sando said his recipe took “inspiration from North Africa,” so we scrounged in our pantry, refrigerator and freezer to find North-African-ish substitutes for pistachios, lemon zest and collards (we chose almonds, preserved lemons and spinach).
We’re not sure if we made it more “North African,” but we were “inspired” by the blend of spice, heat and sweetness in the stew. We still have many beans to go through—but this richly layered stew was a very good start.
(adapted from Steve Sando’s recipe on D’Artagnan’s website) Soak beans ahead of time if you want. We don’t usually bother. In a soup pot, cover beans generously with water. Bring to a boil, then reduce to a simmer. While beans are cooking, toast coriander and cumin in a small skillet. Mash with a mortar and pestle or grind in a spice grinder. Prick the sausage with a fork, then fry it in a skillet with a tiny bit of olive oil. (If the sausage is really fatty, you may have to cover with a lid.) Remove the sausage and drain on paper towels. Discard most of the fat from the skillet, but keep at least a tablespoon or so. Fry the onion, celery and garlic in the fat from the sausage, tossing occasionally with a spatula, until the vegetables are soft and slightly browned. Stir in the coriander, cumin, Aleppo pepper, some salt and black pepper. Add the vegetable mixture to the beans. Cut the cooked sausages into 1-1/2″ pieces and refrigerate. Continue simmering the beans, covered, adding more water if necessary, until they are softened. Add parsley, preserved lemon, lemon juice and harissa. Check for seasoning. Can be made ahead to this point. Remove sausage from refrigerator and warm in a skillet while soup is reheating. Just before serving, add spinach to beans and gently stir in. Serve beans in bowls, topped with sausage pieces, almonds and a drizzle of honey.BEAN AND MERGUEZ STEW
Gourmandistan 
Delicious and you’ve reminded me that i need to buy some more preserved lemons 🙂
Can’t have too many. 🙂 We used to make them ourselves. But now I’ve decided it’s so much easier (and less pressure to use them up!) just to buy one or two at a time at the grocery. Amazing we’ve come so far that we can actually buy them at the grocery.
Very true and I can buy Moroccan ones which are much much cheaper than making them!
This really appeals tho’ shall use my favourite cannellini beans and homemade preserved lemons. Thanks also for the ‘Rancho Gordo’ link: hope to get some interesting recipes in the newsletters !!
Go for it! I have never ordered from them, but understand they’re wonderful.
This really looks good and your timing could not have been better. Our temps are heading into chili weather and I, too, couldn’t resist the beans as the farmers markets closed.
Ours temps are headed that way, too, John. Is it awful for me to admit that I’ve really enjoyed these (very strange) warm November days? Last year, I bought a couple of packages of dried beans at the markets and was just amazed at how great they were. But, when I returned for more, they were gone. I was determined not to let that happen this year!
I bet this would be perfect for the coming cold season there in the Northern Hemisphere, looks like a really good comfort meal.
Ah, yes, but so jealous that you’re headed into warm weather!
I was just thinking of beans with chorizo!
Any beans + any sausage = really good.
The most exquisite photos of beans I’ve ever seen. Michelle Turner, you are a wonder with your camera (and that’s before getting to the cooking, the recipes, the palate.)
That is so sweet, Rona!
Now I know what to do with MY surplus of beans! 🙂
So you have the same problem? Dried bean hoarding!
Yes. I had to throw a bunch out recently because they showed signs of moth activity. It was heartbreaking. I’m going to try to make this dish with the big fabas asturiana a friend brought be back from Spain… while they are still viable!
Love how you “scrounged” through the pantry to find North African-ish flavors! Such a great way to play with a recipe (and save a trip to the grocery store!).
There is absolutely no telling what you might find in our refrigerator and pantry. 🙂
The photo up top is pretty perfect. I love the matching of the era of the table cloth and the bowl. The contents looks pretty tasty too. Nice one, indeed.
Aaaw, Conor, so nice of you. The magic of photography, especially with Instagram filters!
YUM! This is only the second time in my foodie explorations that I’ve heard of merguez sausage (the other is a recipe I’ve bookmarked for merguez sausage with beetroot, puy lentils and feta) and I’m now even more curious to try it. Great final shot of the dish!
Oh, it’s so good. You’ll love it! Spicy + lamb + sausage. Fabulous.
Can’t imagine a better combination at the moment. And Conor’s right, perfect photo’s, even with Instagram filters! Can almost smell it!
Thanks so much! It really was delicious.
I’m definitely giving this one a go. I have all the ingredients (except the sausage) … and native Zambian beans to replace the kidney beans. Terrific, as always!
I was wondering (and googled a bit) what beans are most used in Africa. Though I know that’s a stupid question because Africa is a gigantic place. What beans are most used in your area?
Very good plan…we are besieged by merguez, beans and preserved lemons yet I have not made this stew…why, I ask myself:)
Bien sûr!
What a fantastically beautiful dish – bravo!
Thanks, Nick!
Beautiful! I love beans. I should say I still love beans. During our lean years that’s all we could afford. Then my husband was a vegetarian for about 10 years so I continued to cook them. The only thing I don’t do anymore is make bean-based burgers, which are so so good, but I’ve forgotten about those. But beans and merguez? yes please.
I’m surprised you can still eat them at all! I actually do like bean-based burgers—though they’re almost always too squishy to eat on a bun, aren’t they?
hmm. maybe i made them thinner? and made sure to grill the top and bottom well? hard to remember.
Sounds absolutely fantastic–merguez is one of my favorites. This sounds like serious comfort food!
Thank you!
I only buy small portions of dried beans which means I run out often. Maybe I should invest in more and put them front and centre so I’m reminded to use them. This stew sounds delicious and I bet it’s great for leftovers too. I just love merguez sausages.