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Basque-Béarnaise Stew with Ossau-Iraty

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4 person(s)

25 minutes

2hr 30 minutes

€

Vincent Poussard

Ingredients

Directions

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
Serve very hot in a soup plate.