Garbure Des Pyrénées

Name: Garbure Des Pyrénées
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

11 ingredients

3 steps

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

Directions

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.