- 3 thick pork sausages
- 200g dried large white beans
- 125g bacon in one piece
- 2 small sized onions
- 2 garlic cloves
- ½ large red pepper
- 2 large tomatoes
- 2 tablespoons duck’s fat
- 2/3 teaspoon mildly smoked paprika powder
- ½ teaspoon / pinch saffron powder
- 1 bouquet garni (bay leaf, thyme, parsley leaves)
- 250ml cold water
- ½ bunch of flat-leaf parsley
- black pepper
Put the white beans to soak in a large pan with an ample quantity of water the night before.
Drain the beans the next day. Chop the onions and the garlic finely. Cut the pepper into small dice and the bacon in thick slices. Immerse the tomatoes for 30 seconds in boiling water, drain, remove the skin and cut them into small pieces.
Heat 1 tablespoon of duck’s fat in a tagine and fry the sausages until brown. Remove from the pan and set to one side.
Place one more tablespoon of duck’s fat into the pan and fry the onions over medium heat, stirring them now and again. Add garlic and the pepper and cook for 10 minutes at low heat. Add the tomatoes, pepper, paprika powder and saffron into the tagine. Place on the lid and simmer for 10 minutes.
Stir the drained white beans, the bouquet garni and 250ml of water into the tomato mixture. Place on the lid and let the beans cook slowly for 2½ hours; check regularly if there is enough moisture in the tagine. If needed, add extra water as required.
At the end of the cooking time, season the beans with salt to taste and stir in the sausages. Replace the lid and let everything cook gently for 20 more minutes.
To serve sprinkle the tagine with minced leaf parsley.