White bean stew with pistou

Name: White bean stew with pistou
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 300 g white beans; 3 Onions; 4 Garlic cloves; 10 TABLESPOONS Olive oil; 8 Stem(s) Thyme; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Pepper; 1/2 bunch Parsley and basil; 7-10 Tbsp Salt; 300 g Carrots; 1 TABLESPOON Sugar

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

300 g white beans
3 Onions
4 Garlic cloves
10 TABLESPOONS Olive oil
8 Stem(s) Thyme
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Pepper
1/2 bunch Parsley and basil
7-10 Tbsp Salt
300 g Carrots
1 TABLESPOON Sugar

Directions

1
Soak the beans in plenty of water overnight.
2
Peel and finely dice the onions and garlic. Heat 4 tablespoons of oil. Fry the onions and half of the garlic for about 5 minutes. Wash the thyme and shake dry. Pour beans into a sieve, drain and add to the onions.
3
Add the tomatoes and 1 litre of water. Season with pepper and thyme, bring to the boil and simmer for about 1 1/4 hours.
4
For the pistou, wash parsley and basil, shake dry, pluck leaves from the stalks and chop finely. Mix the remaining garlic, herbs and 6 tbsp. oil and season with salt and pepper.
5
Peel the carrots, quarter them lengthwise and cut into slices. Add to the beans for the last 30 minutes and cook. Season to taste with salt and sugar. Serve and sprinkle with pistou.