Rustic bean and sausage plate

 

 

 

 

 

 

 

 

 Ingredients:

4 smoked sausages (or plain)
150 g of bacon or 4 slices of bacon
400 g cooked white beans (canned or homemade)
2 carrots (around 150 g)
1 medium onion (around 80 g)
2 cloves of garlic (optional)
1 tablespoon of olive oil
100 ml of broth (or water)
1 pinch of salt
Mill pepper

For the fries (optional):
600 g of potatoes (Bintje type)
1 tablespoon of oil (sunflower or peanut)
Salt

preparation:

First prepare the fries if you are making them at home:
Peel and cut the potatoes into sticks.
Rinse them in cold water, then dry them well.
In a salad bowl, mix them with the oil and a pinch of salt.
Place them on a baking sheet covered with baking paper and bake at 200°C (thermostat 6-7) for 25 to 30 minutes, turning them halfway through cooking so that they are nicely browned.

Meanwhile, prepare the bean-sausage filling:
Peel and slice the onion (and garlic if you like it). Peel and cut the carrots into slices.
In a frying pan or casserole dish, heat the olive oil over medium heat. Add the onion (and garlic), let them sauté for 2 minutes.
Add the carrots and cook for another 3 minutes, stirring occasionally.
Then add the lardons or slices of bacon cut into pieces. Let them brown for 2 minutes.
Pour in the drained white beans, then the broth (or a little water). Season lightly with salt (be careful, the bacon is already salty), pepper, and simmer over low heat for 10 to 15 minutes.
Cooking smoked sausages:
While the beans are simmering, heat a skillet over medium heat.
Place the smoked sausages there and let them brown for 3 to 4 minutes on each side, depending on their size. If they are very thick, continue cooking slightly.

Dressing the plate:
Divide the beans and carrots between plates.
Arrange the sausages cut into pieces (or whole) and the bacon/lardons if you have kept some aside.
Serve with crispy fries.