Sobronade périgourdine

Name: Sobronade périgourdine
Total time: 150 min
Yield: Serves 6
Cuisine: Périgord
Ingredients: 300 g (1½ cups) dried white beans; 300 g (10½ oz) lightly salted pork belly; 200 g (7 oz) cured ham; 3 carrots; 3 turnips; 500 g (18 oz) potatoes; 2 onions; 3 garlic cloves; 1 bouquet garni; 1 tsp freshly ground pepper

Périgord sobronade, bean and pork soup

⏱ 150 minServes 6Easy550 kcal

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

01 — Ingredients6 servings

300 g (11 oz)dried white beans
300 g (11 oz)lightly salted pork belly
200 g (7 oz)cured ham
3carrots
3turnips
500 g (18 oz)potatoes
2onions
3 clovesgarlic
1bouquet garni
1 tspfreshly ground pepper

300 g (11 oz) dried white beans
300 g (11 oz) lightly salted pork belly
200 g (7 oz) cured ham
3 carrots
3 turnips
500 g (18 oz) potatoes
2 onions
3 cloves garlic
1 bouquet garni
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 (6 L / 6 qt)

1 bowl (3 L / 3 qt)

1 paring knife

1 ladle

03 — Method

Soak the dried white beans overnight in a large bowl of cold water.
Drain and rinse, put in the stockpot with the lightly salted pork belly and the cured ham in pieces, cover generously with cold water and slowly bring to a simmer.
Skim well at the start, add the sliced onions, crushed garlic and bouquet garni, and simmer, covered, a good hour over low heat.
Peel the carrots, turnips and potatoes, cut into large even cubes and add to the pot.
Cook 45 more min until the vegetables and beans are very tender, pepper generously and add salt carefully.
Remove the meats, cut into pieces and return to the soup. Serve hot in shallow bowls, poured over a slice of country bread if you like.