Beans Breton With Tomatoes
Published February 18, 1986
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound dried white navy or kidney beans or peas or flageolets
8 cups water
Salt to taste
Freshly ground pepper to taste
1 carrot, scraped
1 onion, peeled and studded with 2 cloves
1 bay leaf
1 clove garlic, peeled and left whole
2 parsley sprigs
4 tablespoons butter
1 cup finely chopped onions
1 tablespoon finely chopped garlic
2 cups crushed imported tomatoes
2 sprigs chopped fresh thyme or ½ teaspoon dried
4 tablespoons chopped parsley
Nutritional analysis per serving (6 to 8 servings)
40 grams carbs; 15 milligrams cholesterol; 264 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 6 grams fat; 16 grams fiber; 862 milligrams sodium; 14 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the beans in a mixing bowl and add water to cover to a depth of about 2 inches above the top of the beans. Let soak for several hours or overnight.
- Step 2
Drain the beans and put them in a saucepan. Add the 8 cups of water and salt, pepper, carrot, onion, bay leaf, clove of garlic and parsley sprigs. Bring to a boil and simmer one hour or until the beans are tender but not mushy.
- Step 3
While the beans cook, heat the butter. Add the chopped onions and garlic. Cook and stir until the onions are translucent. Add the tomatoes and thyme; salt and pepper to taste. Simmer for 15 minutes.
- Step 4
When the beans are done, strain them. Reserve 1 cup of the cooking liquid. Add the beans and the reserved cooking liquid to the tomato sauce. Bring to the boil. Check seasoning and simmer for 15 minutes. Sprinkle with parsley before serving.
Private Notes
Comments
I am wholeheartedly astonished that there are no comments about this recipe. It is among the first things I learned to make as a young homemaker and has truly stood the test of time. It is simple and satisfying with sausages or all alone with a crust of bread. Completely basic and absolutely delicious.
Pierre Franey is a treasure and his recipes are still out there! I have his Cuisine Rapide cookbook that is full of tasty dishes!
I am wholeheartedly astonished that there are no comments about this recipe. It is among the first things I learned to make as a young homemaker and has truly stood the test of time. It is simple and satisfying with sausages or all alone with a crust of bread. Completely basic and absolutely delicious.