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!
130K 3.5/5 based on 46 reviews
Last modified on: March 2nd 2022
Keywords for this recipe:For 4 people, you will need:
- 1
500 ml white beans - 2
400 ml peeled and chopped tomatoes - 3
1 bayleaf - 4
500 ml Vegetable stock - 5
400 ml 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 500 ml 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 ml peeled and chopped tomatoes, 1 bayleaf, 500 ml Vegetable stock, salt and pepper, then mix well.
Stage 6 - 2 min.
Lay 400 ml 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 60 % | 370 40 % | 300 50 % | 4,750 240 % | 19,890 240 % |
| Per 100 g | 8 3 % | 20 2 % | 20 2 % | 260 10 % | 1,100 10 % |
| Per person | 40 10 % | 90 9 % | 70 10 % | 1,190 60 % | 4,970 60 % |
How much will it cost?
- For 4 people : 9.67 €
- Per person : 2.42 €
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: Stuffed cabbage leaves, Pork medallions with "full" turnips, Country vegetable soup, Melt-in-the mouth meat and vegetables in a sealed casserole, Asparagus "en petit pois", ... See them all 19
White beans
Like these other recipes: Cornouaillaise salad, Cassoulet-style shepherd's pie., White bean gratin "à l'italienne", How to prepare white beans, Minestrone, ... See them all 11
Sausage
Like these other recipes: Roscoff loaf, Sausage rougail, Polish-style beetroot salad, Roscoff salad, Stuffed mushrooms au gratin, ... See them all 7
Peeled and chopped tomatoes
Like these other recipes: Tomato sauce (for pizzas), Enchiladas, Polenta parmentier, White bean gratin "à l'italienne", Veal Marengo, ... See them all 13
Other recipes you may also like
Bistro sandwich
The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.June 21th 202042K 18 min.
Cheese and tomato tart
A thin puff pastry base, precooked to be extra crisp, filled after cooling with a bed of cream cheese, then a generous layer of tomatoes (as many different colours as possible) to create a colourful and flavoursome tart.September 2nd 202025K 1 hour 44 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011351K4.0 1 hour 11 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011254K4.1 36 min.
How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.February 21th 2011155K3 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
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.