Coconut Fricot with Sausages

Ingredients

• 3 pieces Carrots (well cleaned, peeled and cut in half lengthwise)
• 4 pieces Potatoes (medium size, peeled and quartered)
• 1 piece Onion (medium, coarsely chopped)
• 1 small Garlic clove (crushed)
• 1 leaf Bay leaf (for flavor)
• 1 teaspoon Thyme (fresh or dried)
• 4 pieces Natural sausages (type Haute Savoie) (about 80 g each, lightly pricked with a knife)
• 25 grams Butter (cut into dice)
• 1 tablespoon Olive oil (for cooking)
• 400 grams Coconut white beans (coco beans) canned (drained and rinsed)
• 1 liter Water (to cover the vegetables halfway)

Instructions

1. Prepare the vegetables and sausages

   Wash, peel the carrots and potatoes, cut the potatoes into quarters and the carrots in half lengthwise. Slice the onion, crush the garlic clove. Lightly prick each sausage with the tip of a knife.

   Time: PT10M

2. Brown the sausages

   Heat one tablespoon of olive oil and 20 g of butter in the pot. Add the sausages and brown each side for about 10 minutes, until a golden colour is achieved but not burnt.

   Time: PT10M

   Temperature: moyen

3. Sweat the onion

   Remove the sausages and set aside. Add the chopped onion to the same pot and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: moyen

4. Add the vegetables and aromatics

   Add the carrots, potatoes, bay leaf, crushed garlic, thyme and a turn of pepper. Stir quickly to coat the vegetables with oil.

   Time: PT2M

   Temperature: moyen

5. Simmer covered

   Pour water up to halfway up the pot, cover and let simmer over medium heat for 25 minutes, until the vegetables are tender.

   Time: PT25M

   Temperature: moyen

6. Add coconut beans and sausages

   Drain and rinse the coconut beans, distribute them in the pot, return the sausages on top, cover again and let simmer over low heat for 10 minutes.

   Time: PT10M

   Temperature: faible

7. Rest and serve

   Remove the lid, let rest 2 minutes, then serve hot with country bread.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g

Ingredient Substitutions

• Instead of Carrots: turnips
• Instead of Potatoes: sweet potatoes
• Instead of Onion: shallot
• Instead of Garlic clove: garlic powder
• Instead of Bay leaf: thyme
• Instead of Thyme: oregano
• Instead of Natural sausages (type Haute Savoie): Strasbourg sausage, Brittany sausage
• Instead of Butter: margarine
• Instead of Olive oil: sunflower oil
• Instead of Coconut white beans (coco beans) canned: regular white beans

Equipment Needed

• Large pot (caquelon)
• Kitchen knife
• Cutting board
• Wooden spoon
• Ladle (optional)
• Lid
• Colander (optional)

Critical Steps — Do Not Skip

• Brown the sausages
• Simmer covered for 25 minutes
• Add coconut beans and sausages then simmer 10 minutes

Chef Tips from the Video

• Use high‑quality sausages for a richer flavor.
• Add a pinch of nutmeg when adding the aromatics for more depth.
• Serve with whole‑grain mustard to brighten the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months, let cool completely before placing in the freezer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetables the day before and keep them in the refrigerator in a plastic bag.
• The fricot reheats very well the next day, add a little water if the broth has reduced too much.