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!
163 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=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 €
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: Sautéed Green Vegetables in pan, Late Winter Soup with Fresh Spinach, Duo of slow-cooked pork, Foie gras Chantilly , Chinese Soup, ... See them all 19
White beans
Like these other recipes: Douarnenez salad, Warm white bean salad with smoked trout, Paimpol salad, How to prepare white beans, Duo of slow-cooked pork, ... See them all 13
Sausage
Like these other recipes: Duo of slow-cooked pork, Roscoff loaf, Sausage and mashed potatoes, Roscoff salad, Polish-style beetroot salad, ... See them all 8
Peeled and chopped tomatoes
Like these other recipes: Pissaladière with puff pastry, Polenta parmentier, New Zealand pies, Tomato sauce (for pizzas), Polpete, ... See them all 15
Other recipes you may also like
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018446 K 15 30 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017960 K 54 20 min.
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe. November 6th 2017457 K3.8 1 hour 7 min.
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe. February 21th 2011367 K4.3 25 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.18 M 13.4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
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.