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!
26,3734.1/5 for 21 ratings
Grade this recipe: Last modified on: July 26th 2017
For 4 people, you will need:
- 1
500 ml white haricot beans - 2
400 ml peeled tomatoes - 3
1 bayleaf - 4
500 ml Vegetable stock - 5
400 ml sausage - 6
salt - 7
pepper
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 9 min. | 55 min. | 1 hour 4 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 1 min.
Rinse 500 ml white haricot beans under running water.
Stage 2 - 10 min.
Tip into a large pan of boiling salted water and leave on a rolling boil for 10 minutes.
Stage 3 - 2 min.
After this, tip into a strainer and rinse again under cold water.
Stage 4 - 4 min.
Put the beans into a terrine or other ovenproof dish. Add 400 ml peeled tomatoes, 1 bayleaf, 500 ml Vegetable stock, salt and pepper, then mix well.
Stage 5 - 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 6 - 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,400 Kcal or 10,048 Kj | 105 gr | 146 gr | 151 gr |
| 120 % | 40 % | 14 % | 23 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 133 Kcal or 557 Kj | 6 gr | 8 gr | 8 gr |
| 7 % | 2 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 600 Kcal or 2,512 Kj | 26 gr | 37 gr | 38 gr |
| 30 % | 10 % | 3 % | 6 % |
How much will it cost?
- For 4 people : 9.67 €
- Per person : 2.42 €
Source
Home made.More recipes?
This recipe uses (among others) | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Foie gras Chantilly , Sautéed Green Vegetables, Stuffed cabbage leaves, Provençal braised carrots, Chinese Soup, ... All |
| White haricot beans: You can check-out other recipes which use it, like for example: Cassoulet, Duo of slow-cooked pork, Beans with tomatoes, Minestrone, Paimpol salad, ... All |
| Peeled tomatoes: You can check-out other recipes which use it, like for example: Tomato sauce for pizzas, Pissaladière with puff pastry, Enchiladas, Sunday night pasta, ... All |
| Sausage: You can check-out other recipes which use it, like for example: Stuffed mushrooms au gratin, Roscoff salad, Duo of slow-cooked pork, Roscoff loaf, Colcannon, ... All |
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