ingredients
serves 4
550 g (12 oz) 1 1/2 cups haricot (navy) beans
15 g (1/2 oz) 1 tbsp butter
15 g (1 tbsp) chopped fresh parsley
400 g (14 oz) 3 1/2 cups tomatoes, skinned and chopped
300 ml (1/2 pint) 1 1/4 cups stock
1 onion, chopped
1 clove garlic, chopped
Salt and pepper
method
1. Soak the haricot beans overnight. Simmer gently for 1 1/2 hours in a large pan of boiling salted water until tender.
2. Heat the butter in a frying pan and cook the onion and garlic for 5 minutes until browned.
3. Stir in the tomatoes, stock and parsley. Bring to the boil and cook for 2 minutes. Lower the heat, season to taste and simmer for 45 minutes, stirring occasionally, until the sauce has reduced and thickened.
4. Drain the beans and add to the sauce.
7 people have helped to review this recipe. Thankyou!
