Name: Haricot beans with sausage & pancetta
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 350g dried haricot bean soaked overnight in cold water; 1 carrot; 1 onion chopped; 1 bouquet garni (we used thyme, bay leaves and parsley stalks); 2 flat-leaf parsley sprigs; 2 sage sprigs; 4 tbsp olive oil; 125g pancetta cut into thin lardons; 200g Toulouse sausages; 4-6 confit duck leg bought or homemade (see recommended recipe below); small handful flat-leaf parsley finely chopped

Home
Recipes
Haricot beans with sausage & pancetta

Haricot beans with sausage & pancetta

John Torode

Save recipe

Serves 4 - 6

More effort

Prep: 15 mins

Cook: 1 hr and 15 mins

Plus soaking overnight

A star rating of 4.3 out of 5.3 ratingsRate

loading...

This cassoulet-style one-pot is just the thing for a blustery autumn weekend

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Duck confit

A star rating of 4.2 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

350g dried haricot bean

soaked overnight in cold water
1 carrot
1 onion

chopped
1 bouquet garni

(we used thyme, bay leaves and parsley stalks)
2 flat-leaf parsley

sprigs
2 sage

sprigs
4 tbsp olive oil
125g pancetta

cut into thin lardons
200g Toulouse sausages
4-6 confit duck leg

bought or homemade (see recommended recipe below)
small handful flat-leaf parsley

finely chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Drain and rinse the soaked beans, then put them in a large saucepan and cover with cold water. Add the vegetables, herbs, olive oil and pancetta and bring to the boil. Simmer for 1 hr, or until the beans are soft. Add the whole sausages and simmer for a further 12-15 mins until cooked through. Drain off the excess liquid, discarding the whole carrot and sage sprigs. The beans should have the texture of a thick soup. Remove the sausages, slice and return to the beans.
step 2

Meanwhile, heat oven to 200C/180C fan/ gas 6. Remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.
step 3

Stir the chopped parsley into the beans with some seasoning, then pour into shallow bowls and sit a piece of duck on top.

Recipe from Good Food magazine, October 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now