Haricots Secs a La Bretonne

DIRECTIONS

• Place parsley, celery tops, and garlic on a square of cheesecloth.
• Tie into a bundle to make a bouquet garni.
• Cover beans with water.
• Add bouquet garni, tucking it among the beans.
• Add basil, whole onion, thyme, 1 tablespoon salt, and 1/2 teaspoon pepper.
• Cook over low heat until beans are almost but not completely softened, about 1 hour.
• Meanwhile, heat butter in a skillet and saute onions and garlic until golden.
• Reduce heat to low.
• Sprinkle flour over mixture, stirring in gradually.
• Slowly stir in bouillon.
• Slowly stir in tomato paste and remaining salt and pepper.
• Simmer until slightly reduced, about 30 minutes.
• Remove bouquet garni and whole onion from beans and discard.
• Check amount of liquid in beans. If there is more than about 1/4 cup, drain off excess and set aside.
• Add tomato sauce to beans.
• Cover and simmer over low heat for about 1 hour.
• Beans should still be slightly liquid. If too dry, add a little of the reserved water.