Ingredients (use vegan versions):
- 8 oz (225 gm) haricot beans
- 1 bayleaf
- 8 tablespoon olive oil or half olive, half vegetable oil
- juice of 1 lemon
- 1/2 pint (150 ml) water
- 2 cloves garlic, crushed,
- 1 onion, peeled
- 1 teaspoon sea salt
- freshly ground black pepper
- 2 teaspoon tomato puree
- 2 sprigs thyme
Directions:
Soak the beans for a couple of hours or so, then drain them and rinse
them and cook them in plenty of water until nearly tender; drain.
Heat the oil in a good sized saucepan, add the beans and cook them
very gently for about 10 minutes, then stir in the garlic, sea salt,
tomato puree, thyme, bayleaf and water (you can use some of the water
in which the beans were cooked) and simmer gently, without a lid,
until the liquid has reduced to a thick, terracotta-coloured sauce and
the beans are tender.
Cool, then add the lemon juice and the onion, sliced into thin rounds.
Season with more sea salt and freshly ground black pepper if
necessary.
Chill the salad and serve sprinkled with chopped parsley.
Serves: