Inspired by the classic French dish, this version is lighter and less extravagant. It combines chunky sausages, bacon and beans with the traditional garlic and herb crust.
If you're pushed for time, use two 300g cans of haricot beans, drained and rinsed, and omit steps 1 and 2. Add pork or chicken stock in step 4, making up the quantity with 150ml dry white wine, if liked.
delicious!! I didn't change a thing, other than adding a bit more hungarian paprika for taste. I can't wait to make this for friends. Oh, I didn't make the herb crust, either. Baked in the oven, it didn't need it ( in my opinion) - 11 Jan 2011
Altered ingredient amounts. instead of stock I used plain water, the dish was full of flavour and I'm glad to have made the change - 11 Jan 2011
A great recipe and very simple and extremely yummy. Used tinned Haricot beans which made it that little quicker. This meant that I did not have to follow stage 1 of the recipe. I used a chicken stock cube and used approximately 400ml of water to the mix. If you have Le Creuset you do not need an oven you can just use the hob and let it simmer gently for approximately and hour and a half. I did not bother with the crust. With the french sausages that we got from France this is a great dish especially on these cold summer days - 09 May 2013