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Haricots Sec a la Bretonne

Created by Chocolatll on May 11, 2015

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.