Cooked - Garbure (french Ham And Vegetable Stew)

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Home Pricing Community My Recipes

Garbure (french Ham And Vegetable Stew)

6.0

4 ounces dried cannellini or Great Northern beans

1 tablespoon extra-virgin olive oil

1 cup chopped onion

1 ½ cups thinly sliced leek (about 1 large)

4 garlic cloves, chopped

4 cups no-salt-added chicken stock

½ teaspoon dried herbes de Provence

1 cross-cut smoked ham hock (about 8 ounces)

1 bay leaf

6 ounces red potatoes, cubed

6 ounces turnip, cubed

1 large carrot, cubed

4 cups thinly sliced Savoy cabbage

¼ cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh thyme

1 ½ tablespoons cider vinegar

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

6 (1-ounce) slices country bread, toasted

1 garlic clove, halved

1 tablespoon butter, softened

Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand for 8 hours or overnight. Drain.
Heat oil in a large Dutch oven over medium heat; swirl to coat. Add onion. Cover and cook 8 minutes or until tender, stirring occasionally. Add leek and chopped garlic; cook 2 minutes, stirring occasionally. Add soaked beans, stock, herbes de Provence, ham hocks, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are just tender. Remove ham hock; cool slightly. Pick meat from bones; reserve meat. Discard bones and fat.
Add potatoes, turnip, and carrot to pan; cook 10 minutes or until tender. Stir in cabbage; simmer 4 minutes. Stir in parsley, thyme, vinegar, salt, and black pepper.
Rub toast slices with cut sides of garlic clove; spread evenly with butter. Serve toast with soup.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇫🇷French

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 2h

Created 110 weeks ago

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