Garbure

Name: Garbure
Yield: 4 servings
Ingredients: 1/4 pound salt pork, diced; 4 small potatoes, peeled and halved; 2 garlic cloves, chopped; 2 leeks, trimmed, washed (page 465), and sliced; 2 carrots, cut into 2-inch lengths; 1 turnip, peeled and quartered; 1 small head of cabbage, cored and chopped; 1 cup dried large white beans, like Tarbais, cannellini, or limas, soaked overnight (or boiled for 2 minutes and soaked for 2 hours) and drained; 2 fresh thyme sprigs; 2 bay leaves; 5 fresh parsley sprigs; 5 whole peppercorns; 1/2 to 1 pound Duck Confit (page 330), goose confit, fresh garlic or sweet sausage, or a combination; Salt to taste

December 14, 2011

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 notes

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