Breton Beans Veg
HT ACC French
4 Hot Vegetarian Vegetables Pulses Herbs
Accompaniment Gluten Wheat free Eggless
Dried Haricot beans
Garlic Clove, crushed
½ teasp Dried Mixed Herbs
lb Tomatoes, peeled and chopped
chopped Parsley to garnish
Place the beans in a saucepan, cover with water, bring to the boil and simmer for
15 minutes. Drain.
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.
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.
Drain the beans and mix into the tomato sauce.
To serve - transfer to a warmed serving dish and sprinkle with parsley.
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