Name: Le potage rouergat (The Rouergue soup)
Yield: Serves 4
Cuisine: French
Ingredients: 125 g dried white haricot beans; 4 slices French bread, to serve; salt and pepper; 1 litre ham or chicken stock; 1 large onion, coarsely chopped; 450 g floury potatoes, peeled and chopped; 1½ tbsp goose fat

Preparation info

Serves
4

Difficulty
Easy

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

As the evenings draw in, thoughts turn to basic, heart-warming, old-fashioned soups such as this traditional one from our own district. Green vegetables no longer decorate the potagers, and Hallowe’en has disposed of most remaining pumpkins. Dried beans come into their own, together with the good old Aveyron stand-by: potatoes.

Ingredients

125 g dried white haricot beans
1½ tbsp goose fat
1 large

Method

Put the beans in a pan with a tight-fitting lid, cover with cold water and leave to soak overnight.

Next day, bring the beans to the boil in the same water, boil hard for 10 minutes, then reduce the heat and cook gently, covered, for another 50 minutes. Drain and set aside.

Heat the fat in the same pan, add the onions and cook gently until soft. Add the stock and half of the pot