Beans Breton With Tomatoes
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 1/2 teaspoon dried ⓘ
- 4 tablespoons chopped parsley ⓘ
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
750
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).