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
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.
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.
serving amount
serves 4
rate this recipe
8.5
out of 10
4 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
