Pot of white beans with pistou

Name: Pot of white beans with pistou
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 300 g dried white beans; 2 Onions; 4 Garlic cloves; 9 TABLESPOONS Olive oil; 8 Stem(s) Thyme; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp pepper, salt; 1/2 bunch Parsley and basil; 300 g Carrots; 7-10 Tbsp Sugar

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

300 g dried white beans
2 Onions
4 Garlic cloves
9 TABLESPOONS Olive oil
8 Stem(s) Thyme
1 can(s) (850 ml) Tomatoes
7-10 Tbsp pepper, salt
1/2 bunch Parsley and basil
300 g Carrots
7-10 Tbsp Sugar

Directions

1
Soak the beans in plenty of water overnight the day before.
2
Drain the beans the next day. Peel onions and garlic and dice them finely. Heat 3 tablespoons of oil in a saucepan. Fry the onions and half the garlic for about 5 minutes. Wash the thyme, shake dry, chop and add to the onions.
3
Add tomatoes with juice and 1 l water. Season with pepper, bring to the boil and simmer for about 1 1⁄4 hours.
4
For the pistou, wash the parsley and basil, shake dry and chop the leaves finely. Mix with the rest of the garlic and 6 tablespoons of oil. Season with salt and pepper.
5
Clean, peel and cut the carrots into small pieces. Cook in the bean pot about 30 minutes before the end of the cooking time. Season to taste with salt and about 1 tbsp. sugar. Serve with pistou.