Beans with sausages and tomatoes

Time 3 hours 30 minutes
Yields Serves 8
Beans with sausages and tomatoes

Place the beans in a bowl; cover by 3 inches with cold water. Soak 8 hours. Drain. Cook in boiling water 30 minutes, then drain.


In a large, heavy saucepan, melt the fat over medium-high heat. Fry the sausages until browned. Remove from the pan, reduce heat to medium and add the onion. Cook until golden, 5 minutes. Add the bacon, beans, bouquet garni, garlic, and season with salt and pepper. Add cold water to cover. Cook uncovered, 1 1/2 hours. Check the seasoning. Add the carrots and tomatoes. Cook 30 minutes, then set sausages on top, check seasoning, and cook until the water is just under the beans and thick, 30 minutes to 1 hour.

Adapted from Pierre Koffmann’s 1990 book, “Memories of Gascony.” Duck fat is sold frozen at specialty markets. For a bouquet garni, knot 3 sprigs thyme, 1 sprig rosemary, 2 sage leaves and 4 sprigs parsley in cheesecloth.

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