Haricot Bean Stew with Meat

Preparation info
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By Claudia Roden

Published 1986

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  • 500 g (1 lb) haricot beans, soaked overnight
  • 2 onions, finely chopped


Drain the beans and boil them in a fresh portion of unsalted water to cover for ½ hour. Drain and reserve.

In a large saucepan fry the onions in butter until soft and golden. Add the garlic cloves and fry until lightly coloured. Add meat and brown all over. Add tomatoes and sauté gently. Stir in tomato concentrate, pepper and the drained haricot beans, and cover with water. Bring to the