Garbure from Bigorre

200g of dry Tarbais beans, 1 large onion, 2 carrots, 2 turnips, 1 leek, 2 cloves of garlic, chopped, 3 potatoes, ½ a soft green cabbage, 1 slice of streaky back bacon, 1 end of knuckle of dried ham, 1 tablespoons of goose fat, bouquet garni, salt & pepper.

Dice the vegetables.  Sweat the carrots, onions, turnips and leeks in the goose fat in a marmite or large thick saucepan.  Cover with 2 litres of cold salted water.  Add the ham and bouquet garni.  Simmer for 1 hour.  Add the potatoes and cabbage.  Boil for 30mns.  Remove the bouquet garni and ham.  Season and add the Tarbais beans, cook as in the basic preparation.  Add the chopped garlic and bacon.  Boil for a few moments.
This garbure may be served with confit (potted goose or duck) or accompanied by toasted croutons and grated Gruyere cheese..

"Tables du Lys Bigourdan"