Garbure Béarnaise

Ingredients

• 200 gdried white beans — soaked overnight
• 250 gduck confit or ham hock
• 300 ggreen cabbage — shredded
• 2carrots — sliced
• 2potatoes — chunked
• 1onion — chopped
• 1.5 Lchicken stock
• 2 clovesgarlic — minced
• 2 tbspduck fat or olive oil
• to tastefine salt and black pepper

Method

1. Rinse 200 g dried white beans under cold water and soak them in a bowl of water overnight. This will help them cook evenly and become tender. Drain the beans before using them in the recipe.
2. Peel and slice 2 carrots and 2 potatoes into even, bite-sized pieces. Chop 300 g green cabbage into strips and finely dice 1 onion. Mince 2 cloves of garlic. This ensures all the vegetables cook at the same rate and release their flavors harmoniously.
3. In a large pot or Dutch oven, heat 2 tbsp duck fat or olive oil over medium heat. Add the diced onion and minced garlic, stirring gently until the onion becomes translucent and releases a sweet aroma, about 5 minutes. This step builds the flavor base for the soup.
4. Add the drained white beans, 250 g duck confit or ham hock, and the sliced carrots to the pot. Pour in 1.5 L chicken stock, ensuring all ingredients are submerged. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
5. Once the stock is simmering, add the chopped cabbage and potato pieces to the pot. Continue to simmer gently, stirring occasionally, until the beans and vegetables are tender. The beans should be soft and creamy, and the vegetables should easily break apart with a spoon.
6. Taste the soup and season with fine salt and black pepper to your liking. The broth should taste rich and rounded, with no raw flavors remaining. Adjust seasoning as needed to balance the flavors.
7. Ladle the hot garbure into warmed bowls, ensuring each serving has a good mix of beans, vegetables, and meat. Serve immediately, allowing the comforting aroma to invite everyone to the table.