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!
145 K 3.5/5 (46 reviews)
1 hour 4 min.
Easy
2 people
7 IngredientsLast modified on: March 2nd 2022
For 2 people, you will need:
- 1
1 cup white beans - 2
1 cup peeled and chopped tomatoes - 3
½ bayleaf - 4
1 cup vegetable stock - 5
1 cup sausage - 6
salt - 7
pepper
Change measures:
Times for this recipe
Preparation: 9 min.
Cooking: 55 min.
All in all: 1 hour 4 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1
The day before, soak 1 cup white 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 1 cup peeled and chopped tomatoes, ½ bayleaf, 1 cup vegetable stock, salt and pepper, then mix well.
Stage 6 - 2 min.
Lay 1 cup 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 190 RDI=20 % | 150 RDI=20 % | 2,380 RDI=120 % | 9,940 RDI: 120 % |
| Per 100 g | 8 RDI=3 % | 20 RDI=2 % | 20 RDI=2 % | 260 RDI=10 % | 1,100 RDI: 10 % |
| Per person | 40 RDI=10 % | 90 RDI=9 % | 70 RDI=10 % | 1,190 RDI=60 % | 4,970 RDI: 60 % |
How much will it cost?
- For 2 people : 4.85 €
- Per person : 2.45 €
Change currency: 
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: Pea risotto "Mantecare", Sautéed Green Vegetables in pan, Fisherman's Ragout, Provençal braised carrots, Endive and beer soup, ... See them all 19
White beans
Like these other recipes: Warm white bean salad with smoked trout, White bean gratin "à l'italienne", Harichou salad, Cassoulet, Duo of slow-cooked pork, ... See them all 13
Sausage
Like these other recipes: Sausage and mashed potatoes, Duo of slow-cooked pork, Polish-style beetroot salad, Sausage rougail, Roscoff loaf, ... See them all 8
Peeled and chopped tomatoes
Like these other recipes: Polenta parmentier, Veal Marengo, Sausage rougail, Tagliatelle with rillons and tomatoes, Sunday night pasta, ... See them all 15
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