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Breton Beans Veg HT ACC French 90mins Serves 4 Hot Vegetarian Vegetables Pulses Herbs Accompaniment Gluten Wheat free Eggless
Ingredients 225g/8oz Dried Haricot beans 6 Shallots 2 Cloves 1 Garlic Clove, crushed ½ 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
Instructions
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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