Marrow Beans with Merguez, Pistachios & Honey
Steve Sando | Yield: 4
This marrow bean and merguez sausage stew takes inspiration from North Africa. Pistachios and a drizzle of honey finish this spicy, meaty dish.
- 1/2 pound marrow beans
- 1 teaspoon extra-virgin olive oil
- 1 pound Lamb Merguez Sausage
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 celery stalk, chopped
- 1 teaspoon whole coriander, toasted and ground
- 1/2 teaspoon cumin seeds, toasted and ground
- 2 teaspoons Aleppo pepper
- Salt and coarsely-ground black pepper
- 1 bunch chard or collard greens, tough stems removed and cut into ribbons
- 1 cup flat-leaf parsley, chopped
- 2 teaspoons lemon zest, grated
- 1 tablespoon fresh lemon juice
- 2 teaspoons harissa paste
- 1/3 cup pistachios, for garnishing
- 2 to 3 teaspoons honey, for garnishing
- Soak beans in room-temperature water overnight.
- After soaking, in a medium saucepan over medium-high heat, bring the beans and their soaking water to a boil.
- In a large, heavy skillet over medium heat, warm the olive oil. Add the sausages and cook, turning frequently, until browned and just cooked through, 5 to 7 minutes. Remove to paper towels to drain. Refrigerate until serving.
- Pour off most of the fat from the skillet and set over medium heat. Add the onion, garlic, and celery and sauté, stirring and scraping up the browned bits from the bottom of the pan. Add a little water if needed to loosen the browned bits and keep the vegetables from sticking. Cook the vegetables until soft, about 10 minutes.
- Add the vegetables, coriander, cumin, and Aleppo pepper to the beans. Partially cover and simmer until the beans begin to soften, about 1 hour. Season with salt and continue to cook until the beans are soft, about 30 minutes.
- In a small, heavy skillet over low heat, gently warm the sausages.
- Add the greens to the beans and cook, stirring, until tender. Remove from heat and stir in the parsley, lemon zest and juice, and harissa paste. Taste and adjust the seasonings. Serve the beans in warmed shallow bowls. Slice the sausage and arrange on the beans. Sprinkle with the pistachios and drizzle with the honey.
CHEF'S NOTE: This recipe also works with cellini, runner cannellini, or flageolet beans.