Haricot Beans with Onions and Tomatoes

Preparation info
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By Claudia Roden

Published 1986

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  • 375 g (12 oz) haricot beans, soaked overnight
  • 2 onions, sliced


Drain the soaked beans and boil them in a fresh portion of unsalted water to cover until almost tender. The time will vary from 1 to 2 hours, depending on their age and quality.

Fry the sliced onions in oil until soft and golden. Add garlic and fry for 2 minutes longer. Then add tomatoes and sauté gently until well cooked and almost reduced to a pulp. Stir in to