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!
160 K 3.4/5 (47 reviews)
1 hour 4 min.
Easy
9.70 €
4 people
7 IngredientsLast modified on: March 2nd 2022
For 4 people, you will need:
- 1
500 g white 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: 1,805 grams
Times for this recipe
Preparation: 9 min.
Cooking: 55 min.
All in all: 1 hour 4 min.
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Step by step recipe
Stage 1
The day before, soak 500 g 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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 370 RDI=40 % | 300 RDI=50 % | 4,750 RDI=240 % | 19,890 RDI: 240 % |
| 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 4 people : 9.70 €
- Per person : 2.45 €
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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: Pork medallions with "full" turnips, Mixed vegetable curry, Endive and beer soup, Late Winter Soup with Fresh Spinach, Light Broccoli Soup, ... See them all 19
White beans
Like these other recipes: Paimpol salad, Cassoulet-style shepherd's pie., Duo of slow-cooked pork, Harichou salad, White bean gratin "à l'italienne", ... See them all 13
Sausage
Like these other recipes: Colcannon, Sausage rougail, Roscoff salad, Polish-style beetroot salad, Stuffed mushrooms au gratin, ... See them all 8
Peeled and chopped tomatoes
Like these other recipes: Polenta parmentier, Sausage rougail, White bean gratin "à l'italienne", Veal Marengo, Tomato sauce (for pizzas), ... See them all 15
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