Recipe for Bigourdane Stew with Tarbais Beans

Dice the vegetables into a mirepoix. In a pot, sweat the carrots, onion, turnips, and leek in goose fat. Add 2 liters of lightly salted water. Add the ham and the herb bundle, and cook gently for one hour.

Add the potatoes and cabbage, boil for 30 minutes. Remove the ham and the bouquet garni. Season and stir in the cooked beans according to basic principles. Add the chopped garlic and bacon, bring to a boil.

To finish, this stew can be accompanied by duck confit and/or topped with grilled croutons and grated cheese.