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Beans a la Bretonne

  • 1/2 pint haricot beans
  • 4 large onions, thinly sliced
  • 2 Tbsp butter
  • 1 cup brown stock
  • Dash of Tabasco sauce
  • 1 tsp salt
  • Pepper
  • 1 tsp parsley, finely minced
Boil the beans until tender.

Fry the sliced onions in butter until brown.

Put the beans and onions in a stew pan. Add the stock, pepper, salt, dash of Tabasco sauce and minced parsley.

Serve very hot.

A French recipe.
Submitted by Tess M Jul 3, 2010 15 min 30 min 45 min

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