Haricots mi-secs à la tomate
“Haricots mi-secs” are those scruffy red-marbled borlotti beans you see on the market. Not much to look at, they taste like heaven when done the right way. These beans are fully grown and only part-dried so they con’t need to be soaked before use.
Delicious accompaniment to meat, fish or shellfish.
Ingredients
1kg unshelled weight
1 large tomato, cut in quarters
2 cloves garlic, peeled
1 onion, peeled and halved
4 peppercorns
1 mild chilli pepper, seeds removed
Thyme
1 bay leaf
Olive oil, butter, salt
Method
Shell the beans and place in a saucepan. Cover with water and add the tomato, onion, garlic, bay and thyme. IMPORTANT: do not salt at this stage.
Bring to the boil and simmer for 30 minutes. NOW add salt to taste and cook another 10-15 minutes until the beans are soft.
Mix the other ingredients and leave to cool.
Plate up and and add a lug of oil or pat of butter.