|Preparation||Cooking||Start to finish|
|9 min.||55 min.||1 hour 4 min.|
|1||Rinse 500 g white haricot beans under running water.||1 min.|
|2||Tip into a large pan of boiling salted water and leave on a rolling boil for 10 minutes.||10 min.|
|3||After this, tip into a strainer and rinse again under cold water.||2 min.|
|4||Put the beans into a terrine or other ovenproof dish. Add 400 g peeled tomatoes, 1 bayleaf, 500 ml Vegetable stock, salt and pepper, then mix well.||4 min.|
|5||Lay 400 g sausages on top and prick these with the point of a knife to allow the flavour to seep into the beans.||2 min.|
|6||Bake at 360°F (180°C) for 45 minutes, covered for the first 25 minutes, then uncovered for the rest.
Check during cooking that the beans are not drying out too much, and add a little more stock if necesssary.
For 4 people : 9.67 €
Per person : 2.42 €
|Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Light Broccoli Soup, Sautéed Green Vegetables, Pea risotto "mantecare", Duo of slow-cooked pork, Chinese Soup, ... [All]|
|White haricot beans: You can check-out other recipes which use it, like for example: Minestrone, Cassoulet, Beans with tomatoes, Duo of slow-cooked pork, ... [All]|
|Peeled tomatoes: You can check-out other recipes which use it, like for example: Sunday night pasta, Tomato sauce for pizzas, Pissaladière with puff pastry, ... [All]|
|Sausage: You can check-out other recipes which use it, like for example: Duo of slow-cooked pork, Colcannon, Roscoff loaf, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)