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Breton Beans     Veg   HT  ACC   French   90mins

Serves 4     Hot  Vegetarian Vegetables  Pulses  Herbs  Accompaniment   Gluten Wheat free  Eggless



225g/8oz Dried Haricot beans

6 Shallots

2 Cloves

1 Garlic Clove, crushed

teasp Dried Mixed Herbs

2 Bay Leaves

1 Carrot, sliced

50g/2oz Butter

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, half of the shallots which have been spiked with the cloves, the mixed herbs and bay leaves. Cover with plenty of water and bring to the boil. Cover the pan and simmer for 50 minutes.


3. Add the salt to the beans and continue to cook for a further 20 minutes.


4. Meanwhile, chop the remaining shallots. Heat the butter in a saucepan then add chopped shallots and cook gently until transparent.


5. Add the tomatoes, bouquet garni, salt and pepper. Partially cover with a lid and simmer for 20 minutes.


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


7. 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.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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