This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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!
164 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.
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 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=231 % | 371 RDI=140 % | 296 RDI=405 % | 4,750 RDI=238 % | 19,887 RDI: 238 % |
| Per 100 g | 8 RDI=13 % | 20 RDI=8 % | 16 RDI=23 % | 263 RDI=13 % | 1,104 RDI: 13 % |
| Per person | 37 RDI=58 % | 92 RDI=35 % | 74 RDI=101 % | 1,187 RDI=59 % | 4,972 RDI: 59 % |
How much will it cost?
- For 4 people : 9.70 €
- 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)
White beans
Like these other recipes: Warm white bean salad with smoked trout, Paimpol salad, Cornouaillaise salad, Minestrone, Cassoulet, ... See them all 13
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Mixed vegetable curry, Stuffed cabbage leaves, Light Broccoli Soup, Late Winter Soup with Fresh Spinach, Sautéed Green Vegetables in pan, ... See them all 19
Sausage
Like these other recipes: Stuffed mushrooms au gratin, Sausage rougail, Roscoff salad, Polish-style beetroot salad, Duo of slow-cooked pork, ... See them all 8
Peeled and chopped tomatoes
Like these other recipes: Rice à l'italienne, Chicken "cantina", Polpete, Green beans with tomato and cheddar cheese, Veal Marengo, ... See them all 15
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.87 M 23.4 40 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012801 K 43 25 min.
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg. September 29th 2012379 K3.8 1 hour 45 min.
Quick bramble jelly
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking. July 5th 2013300 K4.2 50 min.
Cannelés
Cannelés are a speciality from the French city of Bordeaux. These delicious little cakes have a crunchy exterior and a soft centre. December 16th 2012125 K5 1 day 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.