Haricots Secs a La Bretonne

Adapted from House and Garden's New Cookbook. Times do not include time for the beans to soak.

Ready In:
2hrs 25mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Chocolatl
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@Chocolatl
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"Adapted from House and Garden's New Cookbook. Times do not include time for the beans to soak."
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  1. Chocolatl
    Adapted from House and Garden's New Cookbook. Times do not include time for the beans to soak.
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