Serves 4 – 6

Ingredients

225g ( 8 oz ) haricot beans, soaked overnight in cold water
45 ml ( 3 tablespoons ) olive oil or sunflower oil
1 garlic clove, crushed
1 onion, chopped
2 sticks celery, sliced
3 carrots, sliced
450 g ( 1 lb) green cabbage, finely shredded
1 sprig each rosemary and thyme, tied together
15 ml ( 1 tablespoon) tomato puree
Salt and black pepper
30 ml ( 2 tablespoons) chopped parsley
Croutons

Drain the beans, then place them in a large pan with 1.7 liters ( 3 pints) water. Bring to the boil and simmer, covered, for 2 hours or until tender.

Using a large, deep pan, heat the garlic, onion, celery and carrots gently in the oil. Stir frequently, until the vegetables are soft and have slightly browned. Add the cabbage and herbs, stir, and continue cooking for 4 minutes.

Drain the beans and add the liquid to the vegetables, together with the tomato puree and salt and pepper to taste. Bring the pan to the boil and simmer for 30 minutes . Then add the beans, together with more water if necessary, and simmer until the vegetables are tender. Remove the rosemary and thyme, and check the seasoning. Stir in the parsley, scatter the croutons on top and serve immediately.

the garlic effect - Dr Reg Saynor