This recipe is part of the recipe for Cassoulet


Makes about 6 cups


1 pound dried Great Northern beans
2 tablespoons butter or margarine
2 cups chopped onion
2 cloves garlic, minced
1 can (14-1/2 ounces) peeled, diced tomatoes, undrained
1/2 cup red wine
2 tablespoons each chopped fresh parsley, basil and thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
4 cups water
1 large carrot, peeled and cut into 2-inch pieces
1 large onion, peeled and halved
2 large sprigs each fresh parsley, basil, thyme and oregano


  1. Rinse beans thoroughly in colander under cold running water, picking out debris and any blemished beans. Place beans in large bowl; add water to cover by 3 inches. Cover; let stand at room temperature overnight.
  2. Meanwhile, melt butter in large saucepan over medium-high heat; add chopped onion and garlic. Cook 8 to 10 minutes until onion is softened, stirring frequently. Stir in tomatoes with juice, wine, chopped herbs, salt and pepper; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes or until mixture reduces to 2-1/4 cups. Transfer mixture to small bowl; cover and refrigerate overnight.
  3. Drain beans, discarding soaking water. Combine beans, 4 cups water, carrot, halved onion and herb sprigs in large saucepan or Dutch oven. Bring to a boil over high heat. Reduce heat to low; partially cover and simmer 1 hour or until beans are tender but firm.
  4. Remove cooked beans to large bowl with slotted spoon, leaving cooking liquid in saucepan. Remove carrot, halved onion and herb sprigs; discard.
  5. Bring bean cooking liquid to a boil over high heat. Reduce heat to medium; cook until bean liquid is reduced to 1/2 cup. Add liquid to cooked beans. Stir refrigerated tomato mixture into beans until blended.

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