Haricots Secs A La Bretonne

Total Time: 54 hrs 10 mins Preparation Time: 10 mins Cook Time: 54 hrs

Ingredients

• Servings: 8
• 5 sprigs parsley
• 3 celery, tops (leafy parts only)
• 4 garlic cloves
• 1 lb dried bean, soaked overnight and drained
• 2 1/2 quarts water
• 2 teaspoons basil leaves
• 1 whole onion
• 1 teaspoon thyme
• 4 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 4 tablespoons butter
• 3 large onions, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons flour
• 1 1/2 cups broth
• 3 ounces tomato paste

Recipe

• 1 place parsley, celery tops, and garlic on a square of cheesecloth.
• 2 tie into a bundle to make a bouquet garni.
• 3 cover beans with water.
• 4 add bouquet garni, tucking it among the beans.
• 5 add basil, whole onion, thyme, 1 tablespoon salt, and 1/2 teaspoon pepper.
• 6 cook over low heat until beans are almost but not completely softened, about 1 hour.
• 7 meanwhile, heat butter in a skillet and saute onions and garlic until golden.
• 8 reduce heat to low.
• 9 sprinkle flour over mixture, stirring in gradually.
• 10 slowly stir in bouillon.
• 11 slowly stir in tomato paste and remaining salt and pepper.
• 12 simmer until slightly reduced, about 30 minutes.
• 13 remove bouquet garni and whole onion from beans and discard.
• 14 check amount of liquid in beans. if there is more than about 1/4 cup, drain off excess and set aside.
• 15 add tomato sauce to beans.
• 16 cover and simmer over low heat for about 1 hour.
• 17 beans should still be slightly liquid. if too dry, add a little of the reserved water.