Braised haricot beans

Braised haricot beans

By
From
British Seafood
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
200g dried haricot beans
rapeseed oil, for cooking
1 shallot, peeled
2 garlic cloves, peeled
1 carrot, peeled
1 celery stick
2 bay leaves
1 sprig rosemary
600ml water
or 600ml Roast fish stock
cornish sea salt
freshly ground black pepper

Method

  1. Soak the beans in cold water to cover overnight. Drain the beans, rinse under cold running water and set aside. Heat a splash of rapeseed oil in a saucepan. Add the whole shallot, garlic cloves, carrot, celery, bay leaves and rosemary sprig and sweat for 2 minutes. Add the haricot beans, pour on enough water or fish stock to cover generously and bring to a simmer. Cover and simmer gently for 25 minutes or until tender. Discard the herbs and vegetables and season with salt and pepper to taste before serving.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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