Picture : P. BOILLAUD
gr Label Rouge and IGP Tarbais Dried Beans, 250 gr pork rind,
one salted pork hock and one salted pig’s trotter (pre-soaked to
remove the salt), 1 bouquet garni consisting of parsley, celery,
thyme and a bay leaf, onion, garlic and carrots, salt and
Soak the Tarbais Beans in cold water for 12 hours.
Drain and place in a pan with plenty of cold water and a pinch
of bicarbonate of soda. Blanch them, drain again and discard
Line the cooking pot (preferably an earthenware casserole)
with the pieces of pork rind, then add alternate layers of
beans and meat.
Cover with cold water and begin cooking.
Prepare the stock with the fat (duck or pork, as preferred),
onion, garlic, carrots and add to the beans when it comes to
the boil. Also add the bouquet garni.
Slow-cook on a very low heat, topping up with cold water now
Never stir the beans directly; just shake the pot.
At the end of the cooking time, gently stir in some garlic and
mature bacon (minced and mixed together).
Cooking time will take from 2½ to 3 hours.
Adjust the seasoning before serving.