Haricot beans with tomato and persillade from On the Side: A Sourcebook of Inspiring Side Dishes (page 278) by Ed Smith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chard with chilli, shallot and cider vinaigrette; Purple sprouting broccoli with tarragon; Butter-braised chicory; PX radicchio Trevisano; Radicchio with a smoky blood orange and maple dressing; Smoky ratatouille; Shaved fennel with tarragon; Warm radishes with anise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coco de Paimpol beans or dried flageolet beans for dried haricot beans. Pre-soak dried beans for 8-10 hours.

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