Ina Garten + Chef Daniel Boulud Make Spicy Merguez with Spinach & White Beans

Ina joins Chef Daniel Boulud in the kitchen of Restaurant Daniel to make a delicious French meal: spicy merguez sausage with spinach and white beans! #InaGarten #BarefootContessa #FoodNetwork #Merguez Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe ▶ https://foodtv.com/4gROORp Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Spicy Merguez with Spinach and White Beans Recipe courtesy of Melissa Clark and Daniel Boulud Total: 9 hr 30 min Prep: 20 min Inactive: 8 hr Cook: 1 hr 10 min Yield: 4 to 6 servings Ingredients 1/4 cup plus 1 tablespoon extra-virgin olive oil 4 pounds spinach, stems removed, washed and dried 2 medium onions peeled and cut into small cubes 6 garlic cloves, peeled and finely chopped 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh cilantro leaves 1 tablespoon harissa or 1/4 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 1/2 teaspoon Four-Spice Power (recipe follows) 1/2 pound dried cannellini beans, black-eyed peas, soaked overnight in cold water and drained 2 pounds merguez sausage: 1 long link or individual links 1/4 cup freshly squeezed lemon juice (about 2 lemons) Coarse sea salt or kosher salt Four-Spice Powder: 2 teaspoons whole cloves 1 heaping tablespoon black peppercorns 2 teaspoons freshly grated nutmeg 1 teaspoon ground ginger Directions Center a rack in the oven and preheat the oven to 300 degrees F. Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes. Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes. Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain. Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste. Four-Spice Powder: In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger. Cook’s Note For television, Daniel Boulud substituted dried chick peas for the cannellini peas. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. Copyright 2006, Braise, by Daniel Boulud and Melissa Clark, HarperCollins Publishers, All Rights Reserved Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten + Chef Daniel Boulud Make Spicy Merguez with Spinach & White Beans | Barefoot Contessa https://youtu.be/NO04FZSXtOg