LE  HARICOT  TARBAIS

RECIPES : Cod with bacon and Tarbais Beans
(serves 4) 

 


Picture : P. BOILLAUD

●-- Preparation :

Preparation : 10 minutes. Cooking time : 1 – 1½ hours + an extra 10 minutes in the oven (Gas 7 - 200oC) :

●-- Ingredients :

200 gr Label Rouge and IGP Tarbais Dried Beans (soaked overnight), 4 thick cod steaks (skinned), 8 thin slices of streaky bacon, 2 finely sliced leeks, 2 crushed cloves of garlic, 8 fresh sage leaves, 6 tbsp fruity olive oil, 12 cherry tomatoes, salt, pepper.

Preparation :
Put the Tarbais Beans into a pan and cover with cold water. Bring to the boil and remove the scum. Lower the heat. Add leeks, garlic, 4 sage leaves and 2 tbsp olive oil. Simmer gently 1 – 1½ hours, adding more water if necessary. Drain and return to pan. Season. Stir in 2 tbsp olive oil and keep the beans warm. Pre-heat the oven to 200°C (Gas Mark 7). Wrap each cod steak in 2 slices of bacon, using kitchen thread or cocktail sticks to keep in place. Slide a sage leaf between the bacon and the cod. Season with salt and pepper.
Heat a thick-bottomed frying pan. Pour in 1 tbsp oil and seal 2 of the cod parcels for 1 minute on each side. Repeat with the other 2 parcels. Transfer to a heat-proof plate and put in the oven for 5 minutes. Add the tomatoes and sprinkle with the rest of the oil. Return to oven for another 5 minutes until the fish is ready.
Arrange the fish on top of the Tarbais Beans and garnish with the tomatoes and parsley.

Recipe supplied by : Restaurant le Viscos

Coopérative du Haricot Tarbais - ZA Bastillac Nord - 65000 Tarbes - FRANCE
Tel : + 33 (0)562 347 676 - http://www.haricot-tarbais.com -
cht@haricot-tarbais.com