Haricots Sec a la Bretonne
Recipe: #18947
May 11, 2015
Categories: Side Dishes, Beans, French, High Fiber, No Eggs, Vegetarian, White Beans, Vegetarian Dinner, more
"Adapted from House and Garden's New Cookbook. Times do not include time for the beans to soak."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (277.9 g)
- Calories 139.3
- Total Fat - 6.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 15.3 mg
- Sodium - 1347.3 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 5 g
- Sugars - 7.2 g
- Protein - 3.9 g
- Calcium - 113.3 mg
- Iron - 3.5 mg
- Vitamin C - 67.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place parsley, celery tops, and garlic on a square of cheesecloth.
Step 2
Tie into a bundle to make a bouquet garni.
Step 3
Cover beans with water.
Step 4
Add bouquet garni, tucking it among the beans.
Step 5
Add basil, whole onion, thyme, 1 tablespoon salt, and 1/2 teaspoon pepper.
Step 6
Cook over low heat until beans are almost but not completely softened, about 1 hour.
Step 7
Meanwhile, heat butter in a skillet and saute onions and garlic until golden.
Step 8
Reduce heat to low.
Step 9
Sprinkle flour over mixture, stirring in gradually.
Step 10
Slowly stir in bouillon.
Step 11
Slowly stir in tomato paste and remaining salt and pepper.
Step 12
Simmer until slightly reduced, about 30 minutes.
Step 13
Remove bouquet garni and whole onion from beans and discard.
Step 14
Check amount of liquid in beans. If there is more than about 1/4 cup, drain off excess and set aside.
Step 15
Add tomato sauce to beans.
Step 16
Cover and simmer over low heat for about 1 hour.
Step 17
Beans should still be slightly liquid. If too dry, add a little of the reserved water.
Tips
No special items needed.
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