Sausage and Flageolet Beans

  • Preparation 35 MIN
    Cooking 2 H 50 MIN
  • Servings 6



  1. Place the beans in a large bowl.
  2. Cover with water and soak for 4 hours at room temperature. Add water as needed.
  3. Drain the beans and place in a large saucepan with the clove-studded onion, carrot, a sprig of thyme and bay leaf. Season with salt. Bring to a boil.
  4. Skim as needed. Reduce the heat and simmer uncovered for about 1 hour 30 minutes. Add the sausage ten minutes before the cooking is over.
  5. Remove from the heat, drain and discard the spices (studded onion, carrot, thyme, bay leaf).
  6. In a saucepan, cook the pancetta in the butter. Add the other onion, garlic and sauté for 2 minutes. Add the tomatoes, broth, beans, cream and the second sprig of thyme. Season with salt and pepper. Bring to a boil and simmer for 1 hour. Cut the sausages into 1-cm (1/2-inch) thick slices and add to the saucepan with the parsley. Continue cooking for 15 minutes. Adjust the seasoning. Freeze when cooled.


Freezes well.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.