Recipe for White Beans with Tomato and Pepper Sauce (Sausages and Mussels)

The day before, soak the beans in a pot filled with water (with ½ teaspoon of baking soda if you are concerned about the effects of the beans). The next day, place the drained beans in a large pot, cover them with water, and cook them with garlic, pepper, and a bouquet of herbs for one hour over low heat. Add coarse salt 10 minutes before the end of cooking (do not add salt at the beginning, as it makes the beans tough). Set aside.

Prepare the sauce. Peel and slice the onion. Sauté it in oil in a saucepan until golden. Add the tomato pulp and drained bell peppers. Season with salt and pepper and let simmer for 15 minutes.

In the meantime, clean the mussels and rinse them quickly under cold water. Peel and finely slice the shallot. Place the mussels in a large pot, add the butter, the shallot, and the parsley sprigs.

Add the white wine and a generous twist of pepper. Cook over high heat with a lid. As soon as the mussels open, remove the pot from the heat. Sauté the sausages in an oiled pan for about 15 minutes, turning them several times.

Add the cooked and drained beans to the tomato sauce and mix for 5 minutes before serving.

To finish, plate by placing beans, a sausage, and mussels, all hot.