Haricot or Cannellini Beans with Tomato and Rosemary
These are delicious, whether you just have them with toast or as an accompaniment for brunch or breakfast. You can store these in the fridge and reheat for up to one week,
225g (8oz) dried haricot beans or cannellini beans
Bouquet garni (Thyme, Parsley, Bay Leaf – Tied together with a string)
3 tablespoons olive oil
175g (6oz) chopped onion
4 large cloves garlic, crushed
1 x 400g (14oz) tin tomatoes
1 large sprig rosemary chopped, approx 1 tablespoon
A sprinkle of salt, freshly ground pepper and sugar
Soak the dried beans overnight in plenty of cold water.
Next day, strain the beans and cover with fresh cold water, add a bouquet garni, carrot and onion, cover and simmer until the beans are soft but not mushy – anything from 30-60 minutes. Just before the end of cooking, add salt.
Remove the bouquet garni and vegetables and discard.
Meanwhile sweat the chopped onion gently in olive oil in a wide saucepan until soft but not coloured, approx. 7-8 minutes add the garlic and cook for another minute or two, add the chopped tomato and their juice, add the cooked beans, and chopped rosemary.
Simmer for 10-15 minutes add some of the bean liquid if necessary and season well with
salt, freshly ground pepper and sugar.
Note: The mixture should be juicy but not swimming in liquid.