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By F. Marian McNeill

Published 2015

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  • haricot beans
  • onion
  • celery
  • beetroot
  • tomatoes
  • butter


Rinse and drain eight ounces of haricot beans, leave overnight to soak in cold water to cover, then drain well. Slide a medium-sized onion, a stick of celery or a piece of parsnip, a small boiled beetroot (peeled) and four medium-sized tomatoes. Melt an ounce of butter in a saucepan, add the beans and vegetables, and fry gently for five minutes, stirring occasionally. Add the stock and season t