Haricot Bean Salad

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 8 oz. 225g dried haricot beans
  • 2 medium onions
  • ¼ pint/12 ml olive oil
  • 2 garlic cloves
  • 1 bay leaf
  • Pinch of thyme
  • 2 teaspoons concentrated tomato purée
  • Salt and pepper
  • Juice of 1 lemon
  • 2 tablespoons chopped parsley


Soak the beans overnight and drain. Chop 1 onion and cook in the oil until soft and golden. Add the beans, crushed garlic, herbs and tomato purée and cook gently for 10 minutes. Add enough boiling water just to cover the beans and simmer for 2 hours until the beans are tender but not broken and the liquid has been absorbed. Season well with salt, pepper and lemon juice and cool completely. Serve sprinkled with chopped parsley and topped with the remaining onion cut into thin rings.

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