Haricot Bean Soup

Preparation info
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By Claudia Roden

Published 1986

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  • 2 leeks
  • 2 tablespoons butter or oil
  • 375 g


Cut off and discard the green parts of the leeks and wash the rest well, particularly in between the leaves. Slice and sauté in butter or oil in a large saucepan until soft. Add the drained beans and stock or water. Bring to the boil, remove the scum, cover and simmer gently until the beans are very soft. Do not season until they are almost ready. This may take from 1 to 1½ hours or longer, acc