Ingredients:
2 tablespoons olive oil
120 g bacon, diced
1 large carrots, sliced
1 onions, finely chopped
1 stalk celery, chopped
1 potatoes, diced
1 liter chicken stock
2 (400 g) cans haricot beans, drained and rinsed
1 -2 bay leaves
4 good quality sausages ( one with garlic is nice)
chopped parsley
Directions:
Warm the oil in a large, heavy bottomed pot.
Put the bacon in first and let it cook for a couple minutes, then add the onion, celery, carrot and potato.
Let them cook a few minutes until they start to soften.
Pour in the chicken stock, then the beans, bay leaf and sausages.
Bring to a boil, then turn down the heat so the liquid simmers gently.
Leave for 30 minutes, stirring from time to time and adjusting the seasoning with salt and pepper.
Just before serving, take out the sausages and cut them into bite-sized pieces.
Return them to the pan, stir in a good handful of fresh parsley and ladle into bowls.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.