Ingredients : 280 g Label Rouge and IGP Tarbais
Dried Beans,1.5 tbsp of goose or duck fat, 1 onion, 1 head
of garlic, 1 bouquet garni (parsley, thyme, mint, bay leaf),
an onion in the goose fat until dissolved. Add the blanched
Tarbais Beans 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.