3 tins white beans
100 g bacon
2 cloves garlic
2 sticks celery
2 sprigs rosemary
2 bay leaves
8 good quality French style sausages (we recommend from Brandt & Levie)
50 g panko breadcrumbs
1 small bunch flat leaf parsley
salt and pepper
Preheat the oven to 220 °C. Roughly chop the bacon. Finely chop the leeks, carrot, onions, garlic and celery.
Heat a pan with 4 tablespoons olive oil and sweat the chopped ingredients, about 7 minutes. Add the beans, along with some of their liquid (± 5 tablespoons), the rosemary, bay leaves, salt and a generous grind of pepper. Cook for 10 minutes.
Fry the sausages in a frying pan for 10 minutes until golden brown.
Slice each of the sausages into 3 pieces and add to the bean mixture. Check the seasoning.
Finely chop the parsley and mix with the breadcrumbs.
Spoon the bean mixture into a roasting dish. Sprinkle with the breadcrumbs and drizzle with olive oil. Place the tray in the preheated oven or under a hot grill until golden brown, about 10 minutes. Serve with good bread and a full-bodied (Southern French) red wine.
If you wish to add confit duck, click here for the recipe.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours