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!
The long cooking allows the smoky flavour of the sausages to gradually spread down into the beans - simply delicious!
107K 38 3.6
Last modified on: March 2nd 2022
Keywords for this recipe:For 4 people, you will need:
- 1
500 g white haricot beans - 2
400 g peeled and chopped tomatoes - 3
1 bayleaf - 4
500 ml Vegetable stock - 5
400 g sausage - 6
salt - 7
pepper - Total weight: 1,801 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 9 min. | 55 min. | 1 hour 4 min. |
At what time:
- When will I finish if I start the recipe at ... ?
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Step by step recipe
Stage 1
The day before, soak 500 g white haricot beans in a large bowl of cold water.
Stage 2 - 1 min.
The next day, rinse them under running water.
Stage 3 - 10 min.
Tip into a large pan of boiling salted water and leave on a rolling boil for 10 - 20 minutes.
Stage 4 - 2 min.
After this, tip into a strainer and rinse again under cold water.
Stage 5 - 4 min.
Put the beans into a terrine or other ovenproof dish. Add 400 g peeled and chopped tomatoes, 1 bayleaf, 500 ml Vegetable stock, salt and pepper, then mix well.
Stage 6 - 2 min.
Lay 400 g sausages on top and prick these with the point of a knife to allow the flavour to seep into the beans.
Stage 7 - 45 min.
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.
Check during cooking that the beans are not drying out too much, and add a little more stock if necesssary.
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.
If you don't have vegetable stock, use chicken stock instead or even just water with a stock cube.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,400 Kcal or 10,048 Kj | 105 gr | 146 gr | 151 gr |
| 120 % | 40 % | 14 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 133 Kcal or 557 Kj | 6 gr | 8 gr | 8 gr |
| 7 % | 2 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 600 Kcal or 2,512 Kj | 26 gr | 37 gr | 38 gr |
| 30 % | 10 % | 3 % | 6 % |
How much will it cost?
- For 4 people : 9.67 €
- Per person : 2.42 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Stuffed cabbage leaves, Provençal braised carrots, Foie gras Chantilly , Pork medallions with "full" turnips, Curried prawn risotto, ... All |
 | White haricot beans: You can check-out other recipes which use it, like for example: Cassoulet, Cassoulet-style shepherd's pie., Cornouaillaise salad, Duo of slow-cooked pork, Beans with tomatoes, ... All |
 | Sausage: You can check-out other recipes which use it, like for example: Roscoff salad, Duo of slow-cooked pork, Sausage rougail, Roscoff loaf, Colcannon, ... All |
 | Peeled and chopped tomatoes: You can check-out other recipes which use it, like for example: Sausage rougail, Enchiladas, White bean gratin "à l'italienne", Tomato sauce for pizzas, Pissaladière with puff pastry, ... All |
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