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Breton Beans     Veg   HT  ACC   French    90mins

Serves 4      Hot   Vegetarian  Vegetables  Pulses  Herbs    Accompaniment  Gluten Wheat Free  Eggless  France  Europe



225g/8oz Dried Haricot beans

2 Shallots

2 Cloves

1 Garlic Clove, crushed

1 teasp Dried Mixed Herbs

2 Bay Leaves

1 Carrot, sliced

For the Sauce

50g/2oz Butter

225g/8oz Onion, finely chopped

450g/1 lb Tomatoes, peeled and chopped

1 Bouquet Garni

Freshly chopped Parsley to garnish

Salt and Pepper




1. Place the beans in a saucepan, cover with water, bring to the boil and simmer for 15 minutes. Drain.


2. Return the beans to the pan with the carrot, garlic, shallots spiked with the cloves, herbs and bay leaves. Cover with plenty of water and bring to the boil. Cover the pan and simmer for 50 minutes. Add the salt and cook for another 20 minutes.


3. Meanwhile, prepare a tomato sauce by melting the butter in a pan and frying the chopped onion until transparent. Add the tomatoes, bouquet garni, salt and pepper. Half cover with a lid and simmer for 20 minutes.


4. Drain the beans and mix into the tomato sauce.


5. To serve - transfer to a warmed serving dish and sprinkle with parsley.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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