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White Beans and Sausages

Midday Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Energy: 457 kcal / serving

Instructions

  • 1.   Soak the beans for 12 hours before cooking.
  • 2.   Slice the onions into rounds.
  • 3.   In a pressure cooker, sauté the sausages cut into pieces and the onions with the butter.
  • 4.   Sprinkle with flour, add the tomato paste, mix, and dilute with a little water.
  • 5.   Add the beans. Add the peeled garlic clove, thyme sprig, bay leaf, cover with plenty of water, season with salt and pepper. Close the pressure cooker and cook for about 30 minutes from the moment it starts whistling.

Notes & Suggestions

  • Source: https://www.cuisineaz.com/recettes/haricots-blancs-et-saucisses-11119.aspx

Ingredients for servings

  • 4 Strasbourg sausages
  • 4 slice of garlic sausage
  • 250 g of dried white bean
  • 50 g of butter
  • 1 tablespoon of flour
  • 70 g of tomato paste
  • 3 onions
  • 1 garlic clove
  • 1 thyme (optional)
  • 1 bay leaf (optional)
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    457 kcal
    23 %
  • Fat
    24,23 g
    35 %
  • of which saturated
    12,31 g
    62 %
  • Carbohydrates
    37,9 g
    15 %
  • of which sugar
    8,13 g
    9 %
  • Protein
    19,92 g
    40 %
  • Fibers
    13,42 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.