Le Tour de France has entered the Pyrenees and Gabriel Gaté talks about the local food and prepares a dish of baked beans with bacon and herbs. 


Skill level

Average: 3.3 (31 votes)


  • ¾ cup dried haricot beans
  • ½ onion, sliced
  • 2 cloves garlic, crushed
  • 2 sprigs thyme, chopped
  • 100 g smoked bacon
  • 1 spicy Spanish-style sausage
  • 1 tbsp olive oil
  • 1 tsp tomato paste
  • 2 tbsp dry white wine
  • 10 g butter
  • 2 tbsp chopped parsley
  • 1 extra clove garlic, finely chopped
  • freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place the dried haricot beans in a bowl.  Cover with plenty of cold water and soak overnight.

2. Drain the beans, place in a saucepan and cover with cold water.  Add the onion, crushed garlic and thyme and bring to the boil.  Simmer for about 1 hour until tender.

3. Drain the cooked beans and discard the onion and garlic.

4. Cut the bacon and sausage into 1 cm thick slices.

5. Heat the olive oil in a pan and cook the bacon for 1 minute.  Add the sausage and cook for 2 minutes.  Stir in the tomato paste, the beans and white wine and cook gently for a few minutes.

6. Stir in the butter, chopped parsley and garlic and season with black pepper.