Garbure Béarnaise

Name: Garbure Béarnaise (Vegetable Stew with Ham)
Cuisine: French
Ingredients: ½ pound dry lima beans; ½ pound dry white beans; 1 (2-pound) smoked butt or ham shank (3-4 pounds); 3 slices bacon; 2 leeks, sliced; 4 cloves garlic, minced; 3 potatoes, cut into ½-inch slices; 4 carrots, chopped; 1 rutabaga, chopped; 2 turnips, chopped; 2 quarts water; 2 whole onions; 2 cloves; Salt and pepper; 2 dried red-hot peppers (small); 2 bay leaves; 2 tablespoons minced parsley; ⅛ teaspoon thyme; ¼ teaspoon basil and marjoram; 6 slices rye bread, toasted; 1 (1-pound) head green cabbage, shredded fine

Vegetable Stew with Ham

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

This dish is a bunch of vegetables stewed together to make a porridge like soup so thick that a spoon can stand up in it.

Ingredients

½ pound dry lima beans
½ pound dry white beans
1 (

Europe
France
Bearn
Stew
Spicy
Basque
Mediterranean

Method

Soak lima and white beans separately for about 4 hours. About 1 hour before beans are to be cooked, start the garbure.
Put ham into a large kettle with the water. Stick the cloves into 1 onion. Add to kettle. Dice the remaining onion into the kettle. Add carrots, turnips, rutabaga, leeks, garlic and potat