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Le Chaudron recipe
Poêlée de haricots blancs à la tomate
White beans in tomato sauce
⏱ 30 minServes 4Easy270 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)cooked white beans
300 g (11 oz)tomatoes, chopped
1onion
2 clovesgarlic
1 tbspolive oil
1 tspherbes de Provence
1 pinchsalt
- 400 g (14 oz) cooked white beans
- 300 g (11 oz) tomatoes, chopped
- 1 onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp herbes de Provence
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain and rinse the cooked white beans well, finely slice the onion and crush the garlic cloves.
- Heat the olive oil in the sauté pan and sweat the onion and garlic for a few minutes over medium heat.
- Add the crushed tomatoes and herbes de Provence, stir and reduce 5 min over low heat.
- Add the drained beans to the sauce and stir gently to coat without crushing them.
- Cover and simmer 15 min over low heat, stirring now and then.
- Adjust the salt and pepper and serve hot, sprinkled with fresh parsley if you like.
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