Garbure
This is the cassouletlike dish of the mountains between Spain and France, claimed by several cultures. When I was there, I was told that each of twenty different versions was the “only” authentic one; in this way, too, it’s like cassoulet. What they all had in common were the large white beans called Tarbais (after Tarbes, one of the larger towns of the region)—which you probably will not be able to find—and a stultifying heartiness. Great stuff: you must serve it with crusty country bread and a good red wine.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a large kettle of water to a boil. Put the salt pork in a large saucepan over medium heat. Cook, stirring occasionally, until the cubes brown nicely, adjusting the heat as necessary. Add all the vegetables except the beans and continue to cook, stirring occasionally, until they brown a bit. Add the beans, cover with water by about 2 inches, and bring back to a boil over high heat, then adjust the heat so the mixture simmers. Add the thyme, bay leaves, parsley, and peppercorns (if you like you can tie them into a little cheesecloth bag first). Simmer, uncovered, for about 2 hours, or until the beans and vegetables are tender.
Step 2
Add the confit and/or sausage to the simmering soup and cook until the confit is warmed through and/or until the sausage is cooked through, 15 to 30 minutes more. Remove the confit and/or sausage, slice, and divide among serving bowls. Ladle the soup and its vegetables and beans into the bowls and serve hot.
