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Meat, Classics and bistro fare

Chipolata sausages with white beans in tomato sauce

Chipolata sausages with white beans in tomato sauce is a family dinner of grilled sausages served over white beans simmered in a herby tomato sauce. The recipe serves 4, takes 45 minutes, and costs €2.10 per serving. The key to getting it right is cooking the sausages gently and letting the sauce simmer until it thickens.

Nicely grilled chipolatas served over white beans simmered in a herby tomato sauce, a country style dinner.

Chipolata sausages with white beans in tomato sauce
Total time
45 min
Difficulty
Very easy
Cost per person
€2.10
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer
The kids
They generally like it

Golden, slightly crisp chipolatas sit on top of soft white beans, all coated in a tomato sauce perfumed with thyme and bay leaf. The sausage skins give a light snap with each bite, while the beans soak up the sauce and turn almost creamy. A handful of fresh parsley at the end brightens the whole dish without overpowering it.

This is the kind of dinner you throw together on a weeknight without much planning, since most of the ingredients come straight from the pantry. Kids go for the sausages and the mellow tomato sauce, while adults appreciate how generous and inexpensive the whole plate is. Mon Chou suggests it for those evenings when you want something warm and uncomplicated on the table fast.

The ingredients

4 people

Butcher

  • Chipolata sausages 8

Pantry

  • Cooked white beansoften in the pantry 800 g
  • Crushed tomatoesoften in the pantry 400 g
  • Thymeoften in the pantry 1 tsp
  • Bay leavesoften in the pantry 2 leaves
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Parsley 1 bunch

The step by step recipe

  1. Cook the chopped onion and garlic in the olive oil. 5 min

    Let the onion turn translucent before adding the garlic, so it doesn't brown.

  2. Add the tomatoes, thyme, bay leaves, salt, and pepper.

    A pinch of sugar fixes the acidity of canned tomatoes.

  3. Add the drained white beans and let it simmer. 20 min

    Rinse them to get rid of the canning liquid.

  4. Grill the chipolatas in a pan, turning them. 12 min

    Keep the heat medium, the skin browns without bursting.

  5. Serve the chipolatas over the beans with chopped parsley.

    A drizzle of olive oil at the last moment adds flavor.

Our tips to get it right

  • Pick chipolatas that aren't too thin, they hold up better during cooking and stay juicy inside.
  • Let the tomato sauce simmer a few minutes before adding the beans, it thickens better and clings to them more.
  • If the sauce looks too thin near the end, take the lid off for the last few minutes so it reduces.

The variations

  • Swap the chipolatas for merguez for a spicier version, the chili pairs well with the tomato.
  • For a vegetarian version, replace the chipolatas with plant based sausages or simply grilled zucchini slices.
  • To save time, use already seasoned white beans and skip the simmering step, ten minutes is enough to warm everything through.

What to serve it with

  • A sharply dressed green salad
  • Crusty bread for mopping up sauce
  • A glass of red grape juice

Storage

The dish keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well, beans and sauce included, for up to 2 months. Reheat in a pan or saucepan over low heat, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you use dried white beans instead of canned ones?

Yes, but you'll need to soak and cook them ahead of time, which adds several hours to the prep. Canned, already cooked beans keep this recipe quick and easy on a weeknight.

Do you need to prick the chipolatas before cooking them?

Yes, pricking the skin with a fork before cooking keeps the sausages from bursting in the pan. It's Mon Chou's trick for chipolatas that stay juicy.

Can you make the tomato and bean sauce ahead of time?

Yes, you can make the sauce and beans the day before and gently reheat them the next day. Grill the chipolatas just before serving so they stay crisp.

Which type of white beans should you use?

Cannellini or great northern beans work well, they hold their shape during cooking without falling apart. Skip flageolet beans, they're firmer and less creamy in this dish.

How long does it take to make chipolata sausages with white beans in tomato sauce?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in chipolata sausages with white beans in tomato sauce?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does chipolata sausages with white beans in tomato sauce cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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