Serves 4 person(s).
- 400 g dry white haricot beans, or 3 x 400 g cans of haricot beans, drained
- 3 tbsp rapeseed oil
- 1 carrot, peeled and finely diced
- 1 stick of celery, finely diced
- 1 medium onion, finely diced
- 2 cloves garlic, crushed
- 1 400 g can of chopped tomatoes
- 2 tbsp cider vinegar
- 1 tbsp brown sugar
- salt and pepper to taste
- If you are using dried beans soak them overnight, drain them, place in a pan and cover with plenty of fresh water.
- Bring to the boil and skim away the frothy scum from the top of the water. Simmer on a medium heat until the beans are tender, this could be anything from 45 to 90 minutes depending on the age of your beans. To test the beans are well cooked, try squashing one between your finger & thumb; they should feel creamy rather than granular.
- Heat the oil in a large pan and begin by frying off the carrot, celery and onion. Cook for at least 10 minutes until the vegetables are soft.
- Add the garlic and stir until you are enveloped in its wonderful aroma before adding the tomatoes, vinegar and sugar. Season the sauce with salt and pepper.
- Add your beans (be they canned or home cooked) to the sauce and pour in enough water to cover. Simmer, uncovered, over a very low heat for an hour, stirring occasionally.
- Taste your beans; you may require more salt or pepper, a dash more vinegar or an extra sprinkle of sugar.
Recipe from Pulses UK.