White Beans, Bretonne Style



U.S. Metric Ingredients
2 lb 1 kg Dried white beans
1 1 Carrot, small
1 stem 1 stem Celery
1 1 Onion, small, peeled
    Sachet d’épices:
1 1 Bay leaf
6–8 6–8 Parsley stems
3–4 3–4 Peppercorns
1 1 Clove
pinch pinch Thyme
4 oz 125 g Butter
8 oz 250 g Onion, diced
2 2 Garlic cloves, chopped
1 lb 500 g Canned tomatoes, with juice, coarsely chopped
as needed as needed Pan juices from roast lamb (optional; see Note)
to taste to taste Salt
to taste to taste Pepper



  1. Soak the beans overnight in cold water.
  2. Drain the beans and place in a pot with enough water to cover by 1 in. (2.5 cm). Add the carrot, celery, onion, and sachet. Simmer until the beans are tender but not soft or broken (1–3 hours, depending on the beans). Drain, but save the liquid. Discard the vegetables and sachet.
  3. Heat the butter in a large saucepot or brazier. Sauté the onion and garlic until soft. Add the tomatoes and cook a few minutes to reduce liquid.
  4. Add the beans to this mixture and stir carefully. Simmer until heated through and flavors are blended. If too dry, add some of the bean cooking liquid. Add pan drippings, if you are using them. Season to taste.

Per serving: Calories, 200; Protein, 11 g; Fat, 5 g (22% cal.); Cholesterol, 10 mg; Carbohydrates, 29 g; Fiber, 7 g; Sodium, 90 mg.