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Basque-Béarnaise Stew with Ossau-Iraty

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4 person(s)
25 minutes
2hr 30 minutes
Ingredients
  • 2 leeks
  • 500g Eysines potatoes
  • 100g onion
  • 100g Tarbais beans or red kidney beans to be soaked
  • 1 green cabbage
  • 4 Sables des Landes carrots
  • 1 celery stalk
  • 2 garlic cloves
  • 1 Bayonne ham leg
  • 4 slices of Bayonne ham
  • 200g Ossau-Iraty ewe’s cheese
  • 1 loaf of farmhouse bread
  • 1 pork rind from the south west
  • 300 salted bacon
  • 150g turnips
Directions
  1. Start soaking the beans the day before.
  2. Peel and cut the vegetables: chop the cabbage, leeks, celery, onions, and cut the carrots into sticks and the turnips into cubes.
  3. Cut and blanch the ham leg, the rind and the salted bacon.
  4. Blanch the cabbage to diminish its gaseous properties.
  5. Sweat the rind and the beans; add the vegetables, the cabbage and leave to sweat; add the potatoes, garlic, cover with water, add the ham leg and cook for a minimum of 2 hours, with 4 being the best, on a low heat.
  6. Toast the bread: rub with garlic + a slice of Pyrenean + a slice of Bayonne
  7. Serve very hot in a soup plate.
FOR YOUR HEALTH, PRACTICE REGULAR PHYSICAL ACTIVITY. www.mangerbouger.fr