Step by step recipe:

1. 1 min.
   Rinse 500 g white haricot beans under running water.
2. 10 min.
   Tip into a large pan of boiling salted water and leave on a rolling boil for 10 minutes.
3. 2 min.
   After this, tip into a strainer and rinse again under cold water.
4. 4 min.
   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.
5. 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.
6. 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.