Put the haricots to soak for six hours in cold water. Boil them in water with one carrot, one onion, salt, two
cloves, a good pinch of dried herbs. Drain off the liquor from the haricots. Chop up a shallot, and fry it in
butter; add your haricots, with pepper and salt and tomato purée. Stir well, and serve with minced parsley
scattered at the top.
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