Coconut beans with tomatoes, Grandma Berthe's dish: comforting and joyful.

Coconut beans with tomato for 4 people

300 g White bean

400 g crushed tomato

100 g Onion(s)

2 Celery Branches

2 Branches Thyme

Olive oil - Salt pepper

The day before, soak the dried beans in a salad bowl filled with cold water. Leave them overnight.

The next day, drain them, put them in a large saucepan with a tablespoon of coarse salt and cover with cold water. Bring to the boil over high heat and boil for 10 minutes, then drain the beans.

Pour a good dash of olive oil into a casserole dish. Add the previously peeled and chopped onion. Sweat it then add the washed celery stalk and cut into thin slices (or small dice). Brown for a few moments then add the beans, thyme and crushed tomato. Add water to level and reduce heat to medium-low.

Let everything simmer for 1 hour. The preparation must simmer at a low boil.

The coconut beans with tomatoes can be garnished with bacon or bacon that you brown with the onions in step 3. Pay attention to the natural salt content of the bacon.

Taste and check the seasoning so as not to add too much salt.

Quai Bonamour Rouge, our basket of gourmet red fruits, is a warm companion to this northern Gascon dish, the simmered and spicy tomato will remember it...