Haricots au Vin Rouge from Memories of Gascony by Pierre Koffmann
Soak the beans in water overnight, then drain them. Place in a saucepan with the wine, vegetables, ham, bouquet garni and some pepper (but no salt at this stage) and cook gently for 2½–3 hours....
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Ingredients
- 75 g/3 oz bayonne ham, diced
- 1 bouquet garni
- salt
- freshly ground pepper
- 250 g/9 oz dried haricot beans
- 600 ml/1 pt red wine
- 100 g/4 oz carrots, diced
- 100 g/4 oz onions, diced
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