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1
Cook's Note: For television, Daniel Boulud substituted dried chick peas for the cannellini peas.
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2
Center a rack in the oven and preheat the oven to 300 degrees F.
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3
Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat.
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4
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.
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5
Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.
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6
Pour in 4 cups water and add the cannellini beans (or black-eyed peas).
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7
Stir, bring to a simmer, and cover.
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8
Braise in the oven for 2 hours, or until the beans are nearly tender.
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9
Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat.
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10
Sear the merguez on all sides, about 10 minutes.
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11
Transfer to a plate lined with a paper towel to drain.
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12
Stir the lemon juice into the beans and place the seared merguez on top.
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13
Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more.
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14
Season with salt to taste.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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17
In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together.
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18
Transfer to a bowl and combine with the nutmeg and ginger.
