750 g haricot beans
2 carrots
1 onion clouté (studded with cloves)
1 bouquet garni
150 g bacon trimmings or ham bone
salt
2 carrots
1 onion clouté (studded with cloves)
1 bouquet garni
150 g bacon trimmings or ham bone
salt
method
1. Soak the beans in cold water for 12 hours, then drain and wash.
2. Place into a saucepan, cover with cold water, bring to the boil and skim.
3. Add the remainder of the ingredients and simmer gently for 40 minutes.
4. When cooked, remove and discard the carrots, onion, bacon and bouquet garni; drain and serve the beans in a vegetable dish.
1. Do not add salt to the beans until they are nearly cooked.
2. To test if cooked, remove a bean and press between the fingers - it should be soft.
3. Beans which are known to have been dried recently do not need soaking.
2. Place into a saucepan, cover with cold water, bring to the boil and skim.
3. Add the remainder of the ingredients and simmer gently for 40 minutes.
4. When cooked, remove and discard the carrots, onion, bacon and bouquet garni; drain and serve the beans in a vegetable dish.
1. Do not add salt to the beans until they are nearly cooked.
2. To test if cooked, remove a bean and press between the fingers - it should be soft.
3. Beans which are known to have been dried recently do not need soaking.
serving amount
serves 10
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