Beans Provencal Recipe
Ingredients
| Onion | 1 Small | |
| 50g/2 oz streaky bacon | ||
| 50g/2 oz mushrooms | ||
| 15g/ 1/2 0z butter | ||
| 1 dove garlic, crushed | ||
| Plain flour | 15 Gram | |
| Few drops of Worcestershire sauce | ||
| Few drops of Tabasco sauce | ||
| Ground black pepper | 1 To taste | |
| 450 g/1 lb French beans | ||
| Grated Parmesan cheese | ||
| Salt | To Taste | |
Directions
Peel and quarter the onion, then chop finely using the double-bladed chopping knife.
Remove from the bowl and set aside.
Roughly chop the bacon and mushrooms, using the doubled-bladed chopping knife.
Melt the butter in a saucepan and lightly saute the onion, bacon, mushrooms and crushed garlic until soft.
Sprinkle with the flour, stir well and cook for a few minutes.
Strain the can of tomatoes and puree the fruit until smooth, using the double-bladed chopping knife.
Add the puree to the mixture in the saucepan with the sauces and seasoning.
Cook, stirring, for 5 minutes.
Meanwhile, trim the French beans and cook in boiling salted water until tender about 10 minutes.
Remove from the bowl and set aside.
Roughly chop the bacon and mushrooms, using the doubled-bladed chopping knife.
Melt the butter in a saucepan and lightly saute the onion, bacon, mushrooms and crushed garlic until soft.
Sprinkle with the flour, stir well and cook for a few minutes.
Strain the can of tomatoes and puree the fruit until smooth, using the double-bladed chopping knife.
Add the puree to the mixture in the saucepan with the sauces and seasoning.
Cook, stirring, for 5 minutes.
Meanwhile, trim the French beans and cook in boiling salted water until tender about 10 minutes.
Chef
