Chile with Merguez
1 can of crushed tomatoes
red beans in limp or fresh
Cut the merguez into pieces and grill in the pan. Remove and set aside. Peel and slice the onions you fry in the juice of the merguez, add the tomatoes and reduce on low heat. Add the red beans at the last moment with the merguez so that everything warms up. If you use fresh beans, put them in at the beginning of simmering.
Season as you like, you can add vegetable pepper.
Accompany with rice.