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Provençale Bean Stew
- Serves
8
- Difficulty
Easy
By Darina Allen
Published 1990
This is a delicious rustic bean stew, cheap to make yet wonderfully filling and nutritious, and a particularly good dish for vegetarians. Do not add the salt to the beans until near the end of the cooking time, otherwise they seem to harden.
Ingredients
12 ozs 340 g 2 cups
Method
The day before cooking, pick over the beans, cover with plenty of cold water and leave overnight (soak each type of bean separately). Next day, drain the beans, place in a saucepan or saucepans and cover with fresh cold water. Add a chunk of carrot, a small onion and a bouquet garni to each pot. Bring to the boil, boil rapidly for 10 minutes, then cover and simmer until almost tender. The cooki
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