Haricots à la Bretonne

Method

1. 1 Soak white beans for 8 hours, then boil them with bay leaves for 45 minutes without adding salt to prevent the bean skins from becoming tough.
2. 2 Sauté the red onion and diced carrots in butter for 8 minutes until softened.
3. 3 Add the peeled and chopped tomatoes and garlic, and cook for 12 minutes until thickened into a sauce.
4. 4 Add the beans along with 150 ml of the boiling water, season with salt, and simmer for 15 minutes.
5. 5 Mash some of the beans to thicken the sauce, then sprinkle with parsley; this is a classic accompaniment to French-style roast lamb.

With an appliance

• Pressure cooker 50 min

  Replace the boiling step in step 1: cook the white beans under high pressure for 15 minutes, then release the pressure naturally for 12 minutes; in step 4, continue simmering with tomato sauce open for 15 minutes.