method
1. Soak the beans overnight in a saucepan of cold water. The next day, drain them, rinse well and return to the pan.
Cover with water, bring to the boil and simmer for 1 hour. Skim off any froth that rises to the top during cooking. Drain and set aside.
2. Heat the oil in a large saucepan and cook the bacon for 5 minutes until golden. Add the onions, garlic, carrot and celery, and gently saute for 5 minutes. Pour in the stock, add the bay leaf and seasoning, and stir. Add the sausages whole and simmer for 25 minutes with a lid on the pan.
3. Add the drained haricot beans and simmer for a further 10 minutes. Remove the sausages, slice them and return the slices to the pan. Sprinkle the soup with chopped parsley and serve.
serving amount
serves 6
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