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Haricot beans with sausage & pancetta

Haricot beans with sausage & pancetta

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus soaking overnight
  • More effort
  • Serves 4 - 6

This cassoulet-style one-pot is just the thing for a blustery autumn weekend

low insalt0g


  • 350g dried haricot bean , 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


  • STEP 1

    Drain and rinse the soaked beans, then put them in a large saucepan and cover with cold water. Add the vegetables, herbs, olive oil and pancetta and bring to the boil. Simmer for 1 hr, or until the beans are soft. Add the whole sausages and simmer for a further 12-15 mins until cooked through. Drain off the excess liquid, discarding the whole carrot and sage sprigs. The beans should have the texture of a thick soup. Remove the sausages, slice and return to the beans.

  • STEP 2

    Meanwhile, heat oven to 200C/180C fan/ gas 6. Remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.

  • STEP 3

    Stir the chopped parsley into the beans with some seasoning, then pour into shallow bowls and sit a piece of duck on top.

Recipe from Good Food magazine, October 2009

Goes well with


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A star rating of 4.3 out of 5.3 ratings

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