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Photo : P. BOILLAUD |
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Ingredients :
400
gr Label Rouge and IGP Tarbais Dried Haricots, poultry stock, 1
carrot, 1 onion, bouquet garni, 100 gr “talon noir de Bigorre”
(ham), 1 head of garlic, 50 gr acacia honey or 80 gr mixed
flower honey.
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Preparation :
Soak the haricots in cold water for 24 hours, then blanch and
drain them.
Cube the ham, then sweat the carrot, onion (chopped in small
pieces), garlic (do not remove skin) and ham in a stewpot.
Add the beans, then cover with the poultry stock to twice the
depth of the beans. Simmer on a low heat for approx. 2
hours.
Add the honey 30 minutes before the end of cooking. Salt
before serving.
Serving suggestion : Goes well with grilled Gascony black
pork chops seasoned with Guerande salt (a natural, low sodium
salt).
Recipe supplied by : Pre Vert – Lannemezan
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RECIPES :
Honeyed Tarbais Haricots (serves 4)