Name: White Beans a la Bretonne (Haricots à la Bretonne)
Yield: Serves 10 to 12
Cuisine: France
Ingredients: 3 sprigs parsley, chopped, for garnish (see Note); ½ teaspoon salt; ¼ teaspoon freshly ground pepper; 1 large carrot; 2 pounds dried white beans, washed and drained; 1 head of garlic, unpeeled, plus 4 cloves garlic, chopped; 1 whole onion, studded with 2 cloves, plus 3 onions, chopped; 2 pounds tomatoes, peeled, seeded, and chopped, or 1 can (28 ounces) canned diced tomatoes, drained; 5 tablespoons butter (see Note); Double Bouquet Garni

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

BRITTANY-STYLE white beans are dried white beans that are cooked and mixed with a fresh tomato sauce. They are excellent when served with roast lamb, but more important, they serve as my base for a marvelous cassoulet (Light Cassoulet).

After cooking the beans, I reduce the cooking liquid, which is usually discarded, to form a sauce. This recipe can be used to cook other dried beans and legumes (such as pinto beans, limas, chickpeas, black bea