Garbure Des Pyrénées Recipe

Name: Garbure Des Pyrénées
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried white beans; 2 pounds smoked ham hock; 1/4 cup rendered duck fat, or extra-virgin olive oil, or unsalted butter (4 tablespoons); 6 carrots, halved crosswise and cut into 1 1/2-inch (4-centimeter) sticks; 5 leeks, white and pale green parts, coarsely chopped; 4 onions, quartered; 5 garlic cloves, halved; 1 medium Savoy cabbage, cut into 8 wedges; Fine sea salt and freshly ground black pepper; 1 pig's tail, optional; 6 small to medium russet potatoes

Servings: persons

2 cups dried white beans
2 pounds smoked ham hock
1/4 cup rendered duck fat, or extra-virgin olive oil, or unsalted butter (4 tablespoons)
6 carrots, halved crosswise and cut into 1 1/2-inch (4-centimeter) sticks
5 leeks, white and pale green parts, coarsely chopped
4 onions, quartered
5 garlic cloves, halved
1 medium Savoy cabbage, cut into 8 wedges
Fine sea salt and freshly ground black pepper
1 pig's tail, optional
6 small to medium russet potatoes

1
Put the beans in a medium bowl and add enough cold water to cover them by at least 2 inches (5 centimeters). Let soak overnight in a cool place. In a separate bowl, cover the ham hock with water and let soak overnight in the refrigerator.
2
The next day, heat the duck fat in a very large pot, over medium heat. Add the carrots, leeks, onions, garlic, and cabbage and cook until slightly softened, 3 to 4 minutes. Season with salt and pepper. Drain the ham hock and add to the pot, along with the pig's tail, if using. Cover with water and bring to a low boil, then cover, lower the heat, and simmer until the ham hock meat is very tender, about 3 hours.
3
Drain the beans and add to the pot, along with the potatoes. Simmer until the beans and potatoes are cooked and tender, about 1 hour longer. Transfer the ham hock and pig's tail, if you have it, to a cutting board. Remove the meat, discarding the skin and bones. Shred the meat into the soup and serve.

1026

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups dried white beans, 2 pounds smoked ham hock, 1/4 cup rendered duck fat, or extra-virgin olive oil, or unsalted butter (4 tablespoons), 6 carrots, halved crosswise and cut into 1 1/2-inch (4-centimeter) sticks, and more.

Yes, Garbure Des Pyrénées falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garbure Des Pyrénées

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions