Haricots à la Tomate

Dried Haricot Beans with Tomatoes

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Dried haricot beans in a tomato sauce with a spicy sausage make a good, cheap, nourishing meal. It works equally well with other dried beans if you prefer.


  • 225 g(8 oz) dried haricot beans
  • a bay leaf and a clove of garlic
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • a little thyme and marjoram, chopped
  • 400 g(14 oz) tomatoes, peeled and chopped
  • ½ teaspoon sugar
  • a splash of red wine
  • 1 or 2 chorizo or other highly spiced sausages
  • finely chopped parsley


Soak the haricot beans for 2 hours in warm water until swollen. Drain, cover with fresh water and simmer with the bay leaf and the clove of garlic, adding more water if necessary, for 40–60 minutes or until cooked. Drain well.

Meanwhile, heat the oil in a pan and cook the onion and the chopped garlic in it until soft. Add the thyme and marjoram, and the tomatoes, sugar and wine, and cook over moderate heat for 20 minutes, when the sauce should be thick and aromatic. Mash the tomatoes with a fork to give an even consistency and add the sausages, cut into chunks. Cook together for 10 minutes.

Mix in the hot drained beans and then turn into a warmed pottery dish; sprinkle with finely chopped parsley and serve. Follow with a green salad.