Home › The World's Kitchen › White Beans, Bretonne

White Beans, Bretonne

Soak one pint dried white beans in cold water for twelve hours. Drain and place them in a saucepan with two quarts cold water. Season with a tablespoon salt and a teaspoon white pepper, adding two medium white onions cut in halves, three small branches parsley greens tied with a sprig of bay leaf; add half-pound piece salt pork, cover the pan, set on the fire and let slowly cook for two hours.

Heat in a saucepan two tablespoons melted butter, add one medium chopped onion and three tablespoons flour; cook for five minutes, continually stirring meanwhile. Then strain all the gravy of the beans into this pan. Mix well and boil for two minutes. Remove all the ingredients from the beans, then add the cooked beans to the sauce; add a tablespoon chopped parsley, gently mix with a wooden spoon and serve.