Photograph of the finished Haricots à la Bretonne

France · Đậu trắng om cà chua Bretonne

Haricots à la Bretonne

1 hr 20 min Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White beans White beans 360 g
  • Photograph of Tomato Tomato 8
  • Photograph of Shallots Shallots 2
  • Photograph of Carrot Carrot 1.6
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Parsley Parsley 20 g

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.

Start cooking