Crafts and Life

Ingredients

450g dried white beans (haricot blanc)
5 garlic cloves, peeled
2 large onions, peeled and quartered
2 large carrots, trimmed and quartered
280 g tin peeled plum tomatoes
6 medium tomatoes, skinned and seeded
salt and freshly ground black pepper

Method

Soak the beans in plenty of cold water to cover for 3 hours (unless it says different on the packet).

Drain and put into a saucepan.  Cover with water again, bring to the boil and cook for 30 minutes.

Put 4 of the garlic cloves, the onions and carrots into the pot, and cook for a further hour.

Preheat the oven to 200C/400F/Gas 6.

Strain off the cooking liquid, and pick out and discard the vegetables and garlic.

Chop the tinned tomatoes, fresh tomatoes and remaining garlic clove together.  Mix with the drained beans and season well.  Put into an oven-proof dish with a lid.

Bring up to heat, put the lid on then cook in the pre-heated oven for 30 minutes.  Give one final check to the seasoning and serve.

Serves 6 – Taken from Brian Turner'f favourite British recipes.