LE  HARICOT  TARBAIS

RECIPES : Tarbais Beans Cassoulet with Black Pork
(serves 8) 

 


Picture : P. BOILLAUD

●-- Preparation :  30 minutes. Cooking time : 50 minutes

For the stock : 700 gr of Label Rouge and IGP Tarbais Beans, 160 gr fresh pork rind, 250 gr large onions, 250 gr carrots, 300 gr demi-sel belly pork, 300 gr large garlic sausage (cut into pieces), 1 bouquet garni (parsley, thyme, bay) plus leek and celery, 2 cloves, salt, pepper and approx. 5 litres of water.
For the saute : 800 gr boneless pork shoulder, 160 gr chopped onion, 40 gr chopped garlic, 110 gr tomato puree, 50 gr flour and 2.5 litres of the prepared stock. 8 pieces preserved duck thigh.

●-- Preparation :
Stock : Place the rolled & tied pieces of pork rind, belly pork and sausage in the base of a large saucepan. Cover with cold water and bring to the boil. Remove the scum. Add whole carrots, onions studded with cloves and the bouquet garni. Season with cooking salt and leave to cook for approximately 1½ hrs.
Pork Saute : Cut the pork shoulder into 50 gr pieces (= 2 per person). Melt goose fat in a deep braising pan and brown the pork. Add chopped onion and allow to cool. Add flour and tomato puree and place in a hot oven for a few minutes. Cover with some of the cooking liquid. Cover and cook in a low oven for about an hour. Remove and set aside the pork pieces, sieve the juices and adjust the seasoning.
Tarbais Beans : while the saute is cooking, cover the blanched beans with the cold cooking liquid. Bring to the boil and simmer for about 40 minutes.
Presentation (2 terrines)
Put a few beans at the bottom of each terrine. Add the duck pieces, the meat from the pork saute, the chopped rind, the sliced belly pork and the pieces of sausage. Cover with more beans. Moisten with the juices from the saute well seasoned with pepper. Top with breadcrumbs and bake for 15 to 20 minutes. Serve piping hot.
“It’s true I love Cassoulet and I make it a lot, but I don’t make it if I can’t get Tarbais Beans ”
Pierre Perret

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