Garbure bigourdane

Name: Garbure bigourdane
Total time: 150 min
Yield: Serves 6
Cuisine: Bigorre
Ingredients: 300 g (1½ cups) dried Tarbais beans; 2 duck confit legs; ½ savoy cabbage; 3 carrots; 2 leeks; 3 potatoes; 2 turnips; 200 g (7 oz) smoked bacon; 1 onion; 1 tsp freshly ground pepper

Bigorre garbure, cabbage and bean soup

⏱ 150 minServes 6Medium480 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

300 g (11 oz)dried Tarbais beans
2duck confit legs
1½ savoy cabbage
3carrots
2leeks
3potatoes
2turnips
200 g (7 oz)smoked bacon
1onion
1 tspfreshly ground pepper

300 g (11 oz) dried Tarbais beans
2 duck confit legs
1 ½ savoy cabbage
3 carrots
2 leeks
3 potatoes
2 turnips
200 g (7 oz) smoked bacon
1 onion
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stockpot (8 L / 8 qt)

1 kitchen knife (20 cm / 8 in)

1 ladle

03 — Method

The day before, soak the dried Tarbais beans overnight in plenty of cold water, then drain and rinse them well the next morning.
Peel and cut the carrots, turnips and potatoes into large pieces, slice the onion and cut the leeks and the half green cabbage into wide strips.
Put the smoked bacon and onion in the large stockpot with the drained beans, cover with cold water and bring to a simmer, skimming often.
Add the carrots, turnips and leeks, season with pepper and simmer over low heat 1 hour.
Add the cabbage, potatoes and duck confit legs and cook 45 more min until everything is very tender.
Adjust the seasoning, take out the bacon and slice it, then serve the garbure hot with the bacon and confit divided among the bowls.