Garbure des Pyrenées (serves 6-8)

2 cups dried white beans

2 pounds smoked ham hock

1/4 cup rendered duck fat, or extra-virgin olive oil, or unsalted butter (4 tablespoons)

6 carrots, halved crosswise and cut into 1 1/2-inch (4-centimeter) sticks

5 leeks, white and pale green parts, coarsely chopped

4 onions, quartered

5 garlic cloves, halved

1 medium Savoy cabbage, cut into 8 wedges

Fine sea salt and freshly ground black pepper

1 pig's tail, optional

6 small to medium russet potatoes

Fine sea salt and freshly ground black pepper

1 pig's tail, optional

6 small to medium russet potatoes

 

Put the beans in a medium bowl and add enough cold water to cover them by at least 2 inches (5 centimeters). Let soak overnight in a cool place. In a separate bowl, cover the ham hock with water and let soak overnight in the refrigerator.

 

The next day, heat the duck fat in a very large pot, over medium heat. Add the carrots, leeks, onions, garlic, and cabbage and cook until slightly softened, 3 to 4 minutes. Season with salt and pepper. Drain the ham hock and add to the pot, along with the pig’s tail, if using. Cover with water and bring to a low boil, then cover, lower the heat, and simmer until the ham hock meat is very tender, about 3 hours.

 

Drain the beans and add to the pot, along with the potatoes. Simmer until the beans and potatoes are cooked and tender, about 1 hour longer. Transfer the ham hock and pig’s tail, if you have it, to a cutting board. Remove the meat, discarding the skin and bones. Shred the meat into the soup and serve.

 

From a recipe on food52.com.