White Bean, Bretonne Style

This white bean dish is a French dish usually served with lamb. I personally could eat this for breakfast, lunch dinner or a side. It’s beautifully aromatic and and full of texture and flavor.

White Bean Bretonne Style

White Beans, Bretonne Style 

Serves 10/ 5oz portions

Ingredients

3 C white beans, dried

1 medium carrot

1 celery stalk

1 half of onion

2 Tbsp butter

¼ C onion, small dice

2 clove garlic, minced

1 C whole tomatoes (canned) with juice, roughly chopped

Salt and pepper to taste

Chopped parsley to garnish

Sachet:

1 ea bay leaf

3-4 ea parsley stem

2-3 ea peppercorns

1 clove

Pinch dry thyme

• In a large bowl add 3 cups of dried white beans and cover with cold water.  Allow to soak overnight. 

• Drain and rinse soak beans and add to a large stock pot.  Fill with water and inch above the beans.  Add in the sachet or herbs and spices and the mirepoix (onions, carrots and celery).  Bring to a boil and then reduce to a simmer.  Simmer beans for 1-1 ½ hours or until the beans are tender.  You do not want mushy beans.

• With a slotted spoon, remove sachet and mirepoix.  Drain the beans into a colander that has been places in a large bowl. Save the liquid.

• In a large skillet, add the butter.  Once melted, add garlic and onion.  Cook until translucent and soft.  Add tomatoes and tomatoes liquid and cook down until the liquid reduces almost in half. 

• Gently fold in the beans.  If it is too dry, add some of the reserved bean liquid ½ C at a time.  Cook until heated through. 

• Serve warm.