Haricot or Flageolet Beans with Tomato and Rosemary

Serve as an accompaniment or as a vegetarian dish.

Serves 4-6

1 cup dried haricot beans or flageolet beans

Bouquet garni

1 onion

1 carrot

3 tbsp olive oil

6oz (170g) chopped onion

4 large cloves garlic, crushed

1 x 14oz (400g) tin tomatoes

1 large sprig rosemary chopped, approx

1 tbsp Salt, freshly ground pepper and sugar

Soak the beans overnight in plenty of cold water. Next day, strain the beans and cover with fresh cold water, add bouquet garni, carrot and onion. Cover and simmer until the beans are soft but not mushy — anything from 30-60 minutes. Just before the end of cooking, add salt. Remove the bouquet garni and vegetables and discard.

Meanwhile, sweat the chopped onion gently in olive oil in a wide saucepan until soft but not coloured, approx 7-8 minutes. Add the garlic and cook for another minute or two. Aadd the chopped tomatoes and their juice, add the cooked beans, and chopped rosemary. Simmer for 10-15 minutes. Aadd some of the bean liquid if necessary and season well with salt, freshly ground pepper and sugar.

Note: The mixture should be juicy but not swimming in liquid.

Gratin of Haricot Beans with Tomato and Rosemary:

Put the mixture into a shallow ovenproof dish.

Scatter a mixture of buttered crumbs and grated cheese over the top and put into a hot oven or flash under a grill until crisp and golden on top.