This is one of my favorite ways to use the spicy harissa. The harissa pairs really well with sausages, and the sharpness of the chimichurri adds a really nice acidity that’s super delicious. And we all know beans are good for the heart & soul!

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Serves 2:

6 sausages

1 jar of Bold Bean Co butterbeans (+ the juice)

1 carrot, diced

1 red pepper, diced

2 cloves of garlic, minced

1/2 leek, finely sliced

1/2 bottle of spicy harissa dressing

Crusty bread, to mop up

Oil, salt

Chimichurri:

A large handful of coriander, chopped

2 tsp capers

2-3 tbsps white wine vinegar

6 tbsp Willy’s olive oil

Pinch of salt

1. In a large frying pan, add some oil and fry your sausages for 6-8 mins on a medium-high heat, until browning on all sides. Remove from the pan and set aside.

2. Then add some more oil to the pan, and tip in your diced carrots, pepper, garlic and leeks with a pinch of salt. Sauté for 4-5 mins on a medium heat, until starting to soften.

3. Then tip in your jar of beans, and your spicy harissa dressing. Stir well, and then return the sausages to the pan. Add a lid to the frying pan, and cover for 10-15 mins on a medium-low heat.

4. Meanwhile, make your chimichurri by mixing together your chopped coriander, capers, white wine vinegar, olive oil and a pinch of salt.

5. Once ready, spoon your spicy harissa sausages & beans into bowls, and top with your chimichurri. Serve with crusty bread, to mop up all the delicious juices. Enjoy!