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Le Chaudron recipe
Soupe aux haricots blancs
White bean and bacon soup
⏱ 90 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)dried white beanscannellini or navy
200 g (7 oz)smoked lardons
2medium carrots
1yellow onion studded with 2 cloves
2 clovesgarlic, germ removed
1bouquet garnithyme, bay leaf, parsley
1 tbspolive oil
2 L (8⅓ cups)cold water
1 pinchfine salt and pepper
- 500 g (18 oz) dried white beans cannellini or navy
- 200 g (7 oz) smoked lardons
- 2 medium carrots
- 1 yellow onion studded with 2 cloves
- 2 cloves garlic, germ removed
- 1 bouquet garni thyme, bay leaf, parsley
- 1 tbsp olive oil
- 2 L (8⅓ cups) cold water
- 1 pinch fine salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- The night before, put the 500 g (18 oz) of beans in a large bowl, cover with plenty of cold water (at least 3 times their volume) and soak for 12 hours at room temperature.
- Next day, drain and rinse the beans well. Peel 2 carrots and slice 1 cm (⅜ in) thick. Peel 1 onion and stud it with 2 cloves. Crush 2 garlic cloves.
- Heat 1 tbsp of olive oil in a large Dutch oven over medium heat and cook the 200 g (7 oz) of lardons for 4 minutes until they render their fat and color lightly.
- Add the carrots, studded onion and garlic and stir for 3 minutes. Add the beans, 2 L (2 qt) of cold water and the bouquet garni.
- Bring to a boil, then immediately lower the heat. Simmer covered for 1 hr 30 min, skimming the foam at the start. Salt only halfway through (or the beans stay hard) and add pepper at the end.
- The beans should be completely tender. Remove the bouquet garni, onion and cloves.
- For a rustic soup, serve as is. For a creamier one, blend 2 ladles of beans with an immersion blender and stir back in. Serve hot with toasted country bread.
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