About this recipe: 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.
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