Ingredient:
375 g (12 oz) dried haricot beans
2 tbsp olive oil
500 g (1 lb) coarse pork sausages, such as Toulouse
250 g (8 oz) piece of smoked bacon, cut into strips
2 large onions, sliced
250 g (8 oz) piece of garlic sausage, cut into 2.5 cm (1 in) chunks
2*400 cans chopped tomatoes
300 ml (1/2 pint) chicken stock
150 ml (1/4 pint) dry white wine
2 tbsp tomato puree
2 garlic cloves, crushed
1 bouquet garni
Salt and black pepper
125-175 g (4-6 oz) fresh white breadcrumbs
Chopped parsley, to garnish
Method:
Put the haricot beans into a large bowl, cover with plenty of cold water, and leave to soak overnight.
Drain the beans, and rinse under cold running water. Put the beans into a saucepan, cover with fresh cold water, and bring to a boil. Boil rapidly for 10 minutes, then simmer for 30 minutes or until just tender. Drain.
Heat the olive oil in a large flameproof casserole, add the sausages and bacon, and cook for 5 minutes or until browned all over. Lift out and drain on paper towels. Thickly slice the sausages.
Return the bacon and sausages to the casserole, add the beans, the garlic sausage, tomatoes, stock, wine, tomato puree, garlic, and bouquet garni. Season with salt and pepper and bring to a boil.
Cover and cook in a preheated oven at 160c (140c fan, Gas 3) for 1 hour, then sprinkle the breadcrumbs over the top and continue cooking, uncovered, for 30 minutes or until the topping is golden brown. Garnish with chopped parsley before serving.
375 g (12 oz) dried haricot beans
2 tbsp olive oil
500 g (1 lb) coarse pork sausages, such as Toulouse
250 g (8 oz) piece of smoked bacon, cut into strips
2 large onions, sliced
250 g (8 oz) piece of garlic sausage, cut into 2.5 cm (1 in) chunks
2*400 cans chopped tomatoes
300 ml (1/2 pint) chicken stock
150 ml (1/4 pint) dry white wine
2 tbsp tomato puree
2 garlic cloves, crushed
1 bouquet garni
Salt and black pepper
125-175 g (4-6 oz) fresh white breadcrumbs
Chopped parsley, to garnish
Method:
Put the haricot beans into a large bowl, cover with plenty of cold water, and leave to soak overnight.
Drain the beans, and rinse under cold running water. Put the beans into a saucepan, cover with fresh cold water, and bring to a boil. Boil rapidly for 10 minutes, then simmer for 30 minutes or until just tender. Drain.
Heat the olive oil in a large flameproof casserole, add the sausages and bacon, and cook for 5 minutes or until browned all over. Lift out and drain on paper towels. Thickly slice the sausages.
Return the bacon and sausages to the casserole, add the beans, the garlic sausage, tomatoes, stock, wine, tomato puree, garlic, and bouquet garni. Season with salt and pepper and bring to a boil.
Cover and cook in a preheated oven at 160c (140c fan, Gas 3) for 1 hour, then sprinkle the breadcrumbs over the top and continue cooking, uncovered, for 30 minutes or until the topping is golden brown. Garnish with chopped parsley before serving.
