Breton Beans

Last Updated on August 6, 2024

Pre-cooked beans, cooked in onion, seasoned with tomato puree and spices, thickened with roux, served with slices of smoked meat or ox eye and bread.

Ingredients:

250 g of white beans (dry) 1000 ml water 2 tbsp tomato puree 2 tablespoons of lard 2 tablespoons of plain flour 1 tsp sweet ground pepper 1 tsp dried marjoram 2 pcs garlic cloves 1 pc large onion pinch of chilli powder pinch of sugar pepper salt

Procedure:

Cook the tiny white beans according to your conventions (I don’t soak them in advance, but cook them in a pressure cooker)

Fry the finely chopped onion and garlic in the heated lard until soft, dust with paprika and let it foam, add the flour and fry a light roux

Pour the stock with water, add the purée, salt and pepper and let it boil well

Add the pre-cooked beans, stir and let it boil

Season with chilli, sugar and add the marjoram.

Recommendation:

Serve with smoked meat or sausage, or poached egg and bread. Classically prepare the beans as follows.

Note:

Recipe from Cooking with Tom, text and photos by Jana Šenkyříková