Garbure with Bayonne Ham Recipe
Garbure with Bayonne Ham
Flavors of Aquitaine
Total time: more than 2 hours

Preparation time: 10 minutes
Soaking time: 2-3 hours if using dry beans
Cooking time: 4 1/2 to 5 1/12 hours

Difficulty: Easy
- 1 Bayonne ham hock
- 5-8 potatoes
- 1 green cabbage
- 4 onions
- carrots, turnip or pumpkin, depending on the season
- 250 g (9 oz.) white beans
- thyme, clove, bay leaf, marjoram
- 3 cloves of garlic
- salt and freshly-ground pepper or dried Espelette chili
- confit pork fat or other fat
  1. Place the ham hock to cook by itself in 4-6 liters (4-6 quarts) unsalted water for 1-2 hours at a low simmer.
  2. In a separate pot, blanch the quartered cabbage.
  3. Soak the beans for several hours if dry.
  4. Slice the onions and cook them slowly in a little pork fat.
  5. Slice the carrots and sauté with the onions.
  6. To the ham hock, add the onions, carrots, beans and garlic. Salt to taste.
  7. Cook gently for approximately 2 hours, skimming the surface regularly.
  8. Add the potatoes and blanched cabbage. Cover and simmer for an additional 90 minutes. Season to taste.
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