Ingredients for 4 person (s)
- 200 g of dry coco beans
- 3 onions
- 2 cloves
- 3 carrots
- 2 cloves garlic
- 1 bouquet garni
- 8 tomatoes
- 1 teaspoon olive oil
- 1/2 liter of white wine
- 1 tablespoon tomato paste
- 1 tablespoon chopped parsley
- Salt and pepper
Preparation of coco beans with tomato
Put the beans to soak overnight. Drain them, put them in
cold water. Bake for 10 minutes. Drain.
Peel onions, carrots and garlic. Mondez, core the tomatoes,
cut the flesh into pieces. Prick an onion with cloves, chop the other. Peel the
garlic. Collect the beans, onion, a clove of garlic, carrots and bouquet garni
in a pot. Largely cover with water. Bake for 1 hour. Salt only after 45 minutes
of cooking.
In a saucepan, heat a teaspoon of olive oil. Sauté the
chopped onion. Pour 1/2 liter of white wine. Reduce by half. Add the tomato
pieces, one tablespoon of concentrated tomato and the second whole garlic
clove. Salt and pepper. Bake 20 to 25 minutes without cover for the tomatoes
cut. Drain the beans. Add them to the tomatoes. Mix well and cook for another
10 minutes. Adjust the seasoning. Add a tablespoon of chopped parsley before
serving.