Classic Breton Bean Soup Recipe - Hearty & Flavorful

INGREDIENTS

1 pound dried Great Northern beans 2 tablespoons butter or margarine 2 cups chopped onion 2 cloves garlic, minced 1 can (14-1/2 ounces) peeled, diced tomatoes, undrained 1/2 cup red wine 2 tablespoons each chopped fresh parsley, basil and thyme 3/4 teaspoon salt 1/2 teaspoon black pepper 4 cups water 1 large carrot, peeled and cut into 2-inch pieces 1 large onion, peeled and halved 2 large sprigs each fresh parsley, basil, thyme and oregano

PREPARATION:

1. Rinse beans thoroughly in colander under cold running water, picking out debris and any blemished beans. Place beans in large bowl; add water to cover by 3 inches. Cover; let stand at room temperature overnight.
2. Meanwhile, melt butter in large saucepan over medium-high heat; add chopped onion and garlic. Cook 8 to 10 minutes until onion is softened, stirring frequently. Stir in tomatoes with juice, wine, chopped herbs, salt and pepper; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes or until mixture reduces to 2-1/4 cups. Transfer mixture to small bowl; cover and refrigerate overnight.
3. Drain beans, discarding soaking water. Combine beans, 4 cups water, carrot, halved onion and herb sprigs in large saucepan or Dutch oven. Bring to a boil over high heat. Reduce heat to low; partially cover and simmer 1 hour or until beans are tender but firm.
4. Remove cooked beans to large bowl with slotted spoon, leaving cooking liquid in saucepan. Remove carrot, halved onion and herb sprigs; discard.
5. Bring bean cooking liquid to a boil over high heat. Reduce heat to medium; cook until bean liquid is reduced to 1/2 cup. Add liquid to cooked beans. Stir refrigerated tomato mixture into beans until blended.

This recipe appears in: Cassoulet  /  French