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
Start soaking the beans the day before.
Peel and cut the vegetables: chop the cabbage, leeks, celery, onions, and cut the carrots into sticks and the turnips into cubes.
Cut and blanch the ham leg, the rind and the salted bacon.
Blanch the cabbage to diminish its gaseous properties.
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.
Toast the bread: rub with garlic + a slice of Pyrenean + a slice of Bayonne