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Ingredients : 280 g Label Rouge and IGP Tarbais
Dried Haricots,1.5 tbsp of goose or duck fat, 1 onion, 1 head
of garlic, 1 bouquet garni (parsley, thyme, mint, bay leaf),
salt
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Preparation :
Clarify
an onion in the goose fat until dissolved. Add the blanched
Tarbais Haricots with the garlic and parsley.
Cover with an infusion of mint, thyme and bay leaf and cook
gently for 1 hour.
Add salt halfway through the cooking time.
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RECIPES :
