Name: Beans with Tomato, Parsley and Garlic (Mongetes catalans)
Yield: Serves 4–6
Cuisine: France
Ingredients: salt, pepper; 3 tbsp chopped parsley; 1 onion, finely chopped; 250 g Soissons, Tarbais or other large white beans similar to butter beans, or good sized haricot beans, soaked for 24 hours; 4 tbsp home-made tomato sauce or passata; pinch of sugar; 2 tsp tomato purée; 1-2 small red chillies, deseeded and chopped; 4 tomatoes, peeled, seeds removed and chopped; 3 cloves garlic, peeled and coarsely chopped; large bunch of aromatic herbs - such as savory, thyme and flat parsley, tied with string; 1 stick celery, sliced into crescents; 3 tbsp olive oil, plus extra for trickling on at the end

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

The name mongetes or mojetes, now meaning haricot bean, was once used for black-eyed (Vigna) beans, a rather coarse and mealy cowpea originating in Africa and, along with a type of broad bean, known in the Mediterranean ages before haricot beans arrived.

Later, the term came to mean beans of the coco (borlotti) or Soissons type– Soissons are large flat beans, like small butter beans, but you can also use top quality haricots. Spanish