Cooking-ez.com

Name: Sausages with baked beans, French style
Prep time: 9 min
Cook time: 55 min
Total time: 1 h 4 min
Yield: 4 people
Cuisine: french
Ingredients: 500 g white haricot beans; 400 g peeled tomatoes; 1 bayleaf; 500 ml Vegetable stock; 400 g sausage; salt; pepper

1,002 easy and fully explained recipes, with 12,216 photos and 79 videos

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!

16,0724.1/5

Last modified on: July 26^th 2017

For 4 people, you will need:

1 500 g white haricot beans
2 400 g peeled tomatoes
3 1 bayleaf
4 500 ml Vegetable stock
5 400 g sausage
6 salt
7 pepper
Total weight: 1,801 grams

Change for:

Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start 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

Stage 1 - 1 min.

Sausages with baked beans, French style : Photo of step #1

Rinse 500 g white haricot beans under running water.

Stage 2 - 10 min.

Sausages with baked beans, French style : Photo of step #2

Tip into a large pan of boiling salted water and leave on a rolling boil for 10 minutes.

Stage 3 - 2 min.

Sausages with baked beans, French style : Photo of step #3

After this, tip into a strainer and rinse again under cold water.

Stage 4 - 4 min.

Sausages with baked beans, French style : Photo of step #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.

Stage 5 - 2 min.

Sausages with baked beans, French style : Photo of step #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.

Stage 6 - 45 min.

Sausages with baked beans, French style : Photo of step #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.

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

% 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.

More recipes?

This recipe use (among others)

	Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Stuffed cabbage leaves, Melt-in-the mouth meat and vegetables in a sealed casserole, Sautéed Green Vegetables, Pea risotto "mantecare", Light Broccoli Soup, ... All
	White haricot beans: You can check-out other recipes which use it, like for example: Duo of slow-cooked pork, Warm haricot bean salad, Cassoulet, Beans with tomatoes, Minestrone, ... All
	Sausage: You can check-out other recipes which use it, like for example: Colcannon, Duo of slow-cooked pork, Roscoff loaf, ... All
	Peeled tomatoes: You can check-out other recipes which use it, like for example: Sunday night pasta, Enchiladas, Tomato sauce for pizzas, Pissaladière with puff pastry, ... All

News list of cooking-ez.com

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.

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.

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.