Cooking-ez.com

956 easy and fully explained recipes, with 20,595 photos and 77 videos

Sausages with baked beans, French style

Sausages with baked beans, French style

What could be more basic than sausages and beans? This is a rustic French version using dried white haricot beans (or "mogettes") that are first boiled fast, then left to cook slowly with tomatoes and smoked sausages.

The long cooking allows the smoky flavour of the sausages to gradually spread down into the beans - simply delicious!

11,1304.6/5

Grade this recipe :

Last modified on: July 26th 2017

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
9 min.55 min.1 hour 4 min.
Preservation: 1 or 2 days in the fridge, covered with plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Sausages with baked beans, French style : Photo of step #1Rinse 500 g white haricot beans under running water. 1 min.
2 Sausages with baked beans, French style : Photo of step #2Tip into a large pan of boiling salted water and leave on a rolling boil for 10 minutes. 10 min.
3 Sausages with baked beans, French style : Photo of step #3After this, tip into a strainer and rinse again under cold water. 2 min.
4 Sausages with baked beans, French style : Photo of step #4Put 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 Sausages with baked beans, French style : Photo of step #5Lay 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 Sausages with baked beans, French style : Photo of step #6Bake 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.
45 min.

Remarks

"Mogettes" are dried white beans from France's Vendée region. If you can't get these, you can use any other type of beans you like. It's not absolutely essential to use smoked sausages, but it's certainly better.

If you don't have vegetable stock, use chicken stock instead or even just water with a stock cube.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
4750150 gr371 gr296 gr
238 %58 %35 %45 %
Per 100 g
CaloriesProteins CarbohydratesFats
2648 gr21 gr16 gr
13 %3 %2 %2 %
Per person
CaloriesProteins CarbohydratesFats
137 gr92 gr74 gr
59 %14 %9 %11 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 9.67 €
Per person : 2.42 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Vegetable stockVegetable 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 beansWhite 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 tomatoesPeeled 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]
SausageSausage: You can check-out other recipes which use it, like for example: Duo of slow-cooked pork, Colcannon, Roscoff loaf, ... [All]

visitors have also looked at

Gingerbread
Gingerbread
Tiramisu
Tiramisu
Herb olive oil
Herb olive oil
Marzipan (almond paste)
Marzipan (almond paste)
Rolls of fish in smoked ham
Rolls of fish in smoked ham

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page