Toulouse Style Sausage and Beans

Whew, It's been a while I haven't been babbling about my kitchen and my life! The truth is my digital camera is pretty much clogged up already with all the recipes I wanted to upload here, but unfortunately my time is kinda tight. There is definitely a lot of things that's been going on here lately. And well to cut to the chase, were moving.

And this isn't just a ten or twenty kilometers moving but a big cross-country adventure. It's been months that we've been cooking this up and mind my words this isn't really easy. Counting all the stuffs we have to keep and give up plus all the paperworks I'll sum them up in one word, "exasperating"!

Like this one afternoon that we needed to do my daughter's ID photo, I don't know how do professional photographers succeed in making them behave in front of the camera because mine doesnt..well if you don't believe me, see it for yourself :-)

all the pose but the right one....

I'm sending off a big helping of this delicious Sausage and Beans to SRA of When my soup came alive this month's hostess of that fabulous monthly My Legume Love Affair an event created by the talented Susan of Well Seasoned Cook.



Toulouse Style Sausage and Beans

Ingredients:
1lb of dried white beans
1lb of pork sausage from Toulose
4 tablespoons of duck oil
1/2lb unsmoked bacon
1 onion chopped
1 red pepper chopped
2 garlic cloves
5 big tomatoes, peel and chopped
some thyme and laurel leaves
1 1/2 tsp salt
1/2 tsp black pepper
Procedure:
Soak the dry beans overnight in cold water.Then cook them for about one or two hours in your pressure cooker or until they are tender. In a pan put your duck oil and fry your Toulouse pork sausages, then add your chopped bacon. Set them aside, on the same pan sauté the garlic, onion, pepper and tomatoes. Put the cooked beans, sausages and bacon, cover and let it simmer for an hour. Add the thyme, laurel, salt and pepper. Put them in baking dish and continue cooking in the oven at 200°celsius for about thirty minutes or until it becomes thick and sausages golden brown.