White Beans Bretonne Style

Yield: about 6 lb (3 kg) Portions: 20 Portion size: 5 oz (150 g)

US_Metric_Ingredients_ ■ Procedure_

2 lb 1 kg Dried white beans 1. Soak the beans overnight in cold water.

1 1 Carrot, smal1 2. Drain the beans and place in a pot with enough water to

1 stem 1 stem Celery cover by 1 in. (2.5 cm). Add the carrot, celery, onion,

1 1 Onion, small, peeled and sachet. Simmer until the beans are tender but not

Sachet (tied in cheesecloth): soft or broken (1-3 hours, depending on the beans).

1 1 Bay leaf Drain but save the liquid. Discard the vegetables and

6-8 6-8 Parsley stems

3-4 3-4 Peppercorns

1 1 Clove pinch pinch Thyme

4 oz

125 g

Butter

8 oz

250 g

Onion, diced

2

2

Garlic cloves, chopped

1 lb

500 g

Canned tomatoes, with juice

coarsely chopped

as needed

as needed

Pan juices from roast lamb

(optional; see note)

to taste

to taste

Salt

to taste

to taste

Calories, 200; Protein, 11 g; Fat, 5 g (22% cal.); Cholesterol, 10 mg; Carbohydrates, 29 g; Fiber, 7 g; Sodium, 90 mg.

Per serving:

Calories, 200; Protein, 11 g; Fat, 5 g (22% cal.); Cholesterol, 10 mg; Carbohydrates, 29 g; Fiber, 7 g; Sodium, 90 mg.

3. Heat the butter in a large saucepot or brazier. Saute the onion and garlic until soft. Add the tomatoes and cook a few minutes to reduce liquid.

4. Add the beans to this mixture and stir carefully. Simmer until heated through and flavors are blended. If too dry, add some of the bean cooking liquid. Add pan drippings, if you are using them. Season to taste.

Note: This preparation is often served with roast leg of lamb or other lamb roast. If so, the pan drippings may be used to flavor the beans.

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