Haricots Secs A La Bretonne

• 5 sprigs parsley
• 3 celery, tops (leafy parts only)
• 4 garlic cloves
• 1 lb dried white bean, soaked overnight and drained
• 2 1/2 quarts water
• 2 teaspoons basil leaves
• 1 whole onion
• 1 teaspoon thyme
• 4 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 4 tablespoons butter
• 3 large onions, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons flour
• 1 1/2 cups broth
• 3 ounces tomato paste

1. Place parsley, celery tops, and garlic on a square of cheesecloth.
2. Tie into a bundle to make a bouquet garni.
3. Cover beans with water.
4. Add bouquet garni, tucking it among the beans.
5. Add basil, whole onion, thyme, 1 tablespoon salt, and 1/2 teaspoon pepper.
6. Cook over low heat until beans are almost but not completely softened, about 1 hour.
7. Meanwhile, heat butter in a skillet and saute onions and garlic until golden.
8. Reduce heat to low.
9. Sprinkle flour over mixture, stirring in gradually.
10. Slowly stir in bouillon.
11. Slowly stir in tomato paste and remaining salt and pepper.
12. Simmer until slightly reduced, about 30 minutes.
13. Remove bouquet garni and whole onion from beans and discard.
14. Check amount of liquid in beans. If there is more than about 1/4 cup, drain off excess and set aside.
15. Add tomato sauce to beans.
16. Cover and simmer over low heat for about 1 hour.
17. Beans should still be slightly liquid. If too dry, add a little of the reserved water.

parsley, celery, garlic, white bean, water, basil, onion, thyme, salt, pepper, butter, onions, garlic, flour, broth, tomato paste

Taken from www.food.com/recipe/haricots-secs-a-la-bretonne-481990 (may not work)