Photo: Gabriel Gurrola
Haricot beans with sausage & pancetta
11 ingredients
15 min
Serves 4 - 6
openrecipes
This cassoulet-style one-pot is just the thing for a blustery autumn weekend
Estimated Nutrition (whole recipe, rough)
835
Calories
33g
Protein
69g
Fat
20g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Sausage | 100g cooked | 301 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 350g dried haricot beans , soaked overnight in cold water
- 1 carrot
- 1 onion , chopped
- 1 bouquet garni (we used thyme, bay leaves and parsley stalks)
- 2 flat-leaf parsley sprigs
- 2 sage sprigs
- 4 tbsp olive oil
- 125g pancetta , cut into thin lardons
- 200g Toulouse sausages
- 4-6 confit duck leg , bought or homemade (see recommended recipe below)
- small handful flat-leaf parsley , finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes