Breton haricot beans
A recipe from France: The Cookbook
Preparation: 20 minutes plus soaking time
Cooking: 3 hours
Serves: 6 people
500 g (1lb 2oz) (2¾ cups) dried haricot (navy beans) or cannellini beans, soaked
1 bouquet garni
30 g (1¼oz) (2 heaping tablespoons) butter
200 g (7oz) onions, chopped
30 g (1¼oz) (¼ cup) flour
300 ml (½ pint) (1¼ cups) hot stock
60 g (2oz) (¼ cup) tomato coulis or passata
½ garlic clove, crushed
salt and pepper
Put the beans in a large pan, cover generously with water and bring to the boil.
Reduce the heat, add the bouquet garni and simmer gently for up to 3 hours, or until tender. While the beans are cooking, prepare the sauce.
Melt the butter in a medium pan and add the onions. Fry until golden, then sprinkle over the flour and cook for a few minutes to make a blond roux.
Gradually add the stock and tomato coulis or passata. Add the garlic and season with salt and pepper. Simmer gently for 10 minutes, or until the sauce is reduced by half.
When the beans are cooked, discard the bouquet garni, drain and force through a coarse sieve. Mix the sauce into the purée.
Simmer for a further 10 minutes.