Ingredients : 400 gr Label Rouge and IGP Tarbais
Beans, a good walnut-sized knob of butter or duck fat, 2
tbsp chopped parsley, 1 small courgette, 1 glass water or
stock, salt, pepper, 5 cloves of garlic, a few pinches of
dried, powdered thyme, 1 medium onion, 3 tomatoes, 1 tbsp
chopped fresh basil, 1 pinch bicarbonate of soda.
Preparation : Bring a pan
of salted water to the boil, then throw in the white
beans. Cook for 30 minutes. Chop the parsley and basil. Wash
and peel the courgette (leave some strips of peel if liked)
and cut off the ends. Slice in half lengthwise and remove
the seeds, then dice the flesh and set aside. On the
chopping board, press on the root end of each garlic clove
before peeling. This helps remove the inner stalk, which is
indigestible. Place the garlic cloves flat side down and
chop as desired. Cut off the stalk and root of the onion,
then cut it vertically in half and remove the skin. Slice
into half-circles. Set these aside on the work surface.
Plunge the tomatoes swiftly into boiling water to loosen the
skin, then peel and dice. Set aside on the work surface. Put
the butter or duck fat into a frying pan and heat till
sizzling. Add the onion and garlic and cook over medium heat
until everything is golden. Add the tomatoes, courgettes and
water. Stir regularly to avoid sticking. Use a fork to check
when the courgettes are tender : they should pierce easily.
Add the white beans, thyme, parsley, bicarbonate of
soda, basil, salt and pepper. Stir well. Allow liquid to
reduce. As soon as the liquid coats the spoon, adjust the
seasoning and serve on a warm dish.
• Serve with York ham, grilled steak, pork chops, leg of
• The bicarbonate of soda counteracts the acidity of the
• Enjoy your meal !