|
Ingredients
|
For 4
|
For 100
|
|
Haricot
|
115gms
|
2.8kg
|
|
Carrots
|
225gms
|
5.6kg
|
|
Turnip
|
115gms
|
2.8kg
|
|
Tomatoes
|
225gms
|
5.6kg
|
|
Onions
|
55gms
|
1.35kg
|
|
Butter
|
40gms
|
900gms
|
|
Refined flour
|
15gms
|
340gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Pepper
|
a pinch
|
15gms
|
Wash and soak beans overnight. Boil with a few pieces of
onions and part of the butter till tender. Drain liquor but keep it. Dice
carrots, turnip and fry lightly. Add to beans, add blanched tomatoes and cook
till vegetables are tender. Fry sliced onions; add flour and brown. Add bean
liquor and season; simmer for 10 to 15 minutes stirring all the time. Add
vegetables. Bring to boil and remove. Serve hot.
