- 500g dried white bean (haricot or cannellini), soaked overnight
- 2 onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 3 garlic cloves
- 1 bouquet garni (I used 2 sprigs each parsley, rosemary and thyme, plus a bay leaf)
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 tomatoes, skinned and chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- chopped parsley, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Rinse the beans and put in a large pan with 1 onion, 1 carrot and 1 celery stick, all halved, 1 unpeeled garlic clove and the bouquet garni. Cover with water, bring to the boil, then reduce the heat and simmer for about 30-45 mins, until the beans are almost tender but holding their shape.
Meanwhile, chop the remaining onion, carrots and celery stick. Peel and finely chop the remaining garlic. Heat the butter and oil in a large pan, add the vegetables and gently fry for 10 mins until lightly coloured.
Drain the beans, reserving the cooking liquid. Fish out and discard the whole vegetables and bouquet garni. Add the beans to the pan of vegetables with the tomatoes and sufficient reserved cooking liquid to just cover them. Top up with boiling water if necessary. Add plenty of salt and pepper and bring to the boil. Cover and simmer for about 30 mins until the beans and vegetables are tender, then scatter with parsley, to serve.