Preparation time: Overnight
Cooking time: 1 ½ hours
Ingredients needed to make Garbure:
- 4 oz dried cannellini beans
- 1 cross-cut smoked ham hock
- 6 oz turnip, cubed
- 1 cup onion, chopped
- 4 cups Savoy cabbage, thinly sliced
- 6 oz red potatoes, cubed
- 1 large carrot, cubed
- 1 ½ cups leek, thinly sliced
- 5 garlic cloves, 1 halved and the rest chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 4 cups no-sodium chicken stock
- 1 ½ tsp cider vinegar
- ½ tsp herbes de Provence
- 1 bay leaf
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp butter, softened
- 6 slices country bread, toasted
Cooking instructions for Garbure:
- Rinse the beans under running water and drain it out into a large pot or Dutch oven.
- Pour in enough water so that it stands a couple of inches above the beans and place a lid on top cover.
- Let it soak overnight or at least for 8 hours; drain it out into a bowl.
- Wipe the Dutch oven with a kitchen towel to dry it out and place it over medium heat.
- Drizzle oil into it and tilt the pan slightly to spread it evenly.
- Heat the oil until it shimmers and throw in the onions.
- Place a lid on top to cover and cook the onions for 8 minutes, while stirring it from time to time until they turn soft.
- Stir in the chopped garlic as well as leeks and continue to sauté for another 2 minutes, stirring periodically, until the mixture turns fragrant.
- Add the beans, bay leaf and ham hock into the mixture and pour in the chicken stock.
- Sprinkle herbes de Provence over them and stir all the ingredients together to mix well.
- Bring the stew to a boil and reduce it to a simmer.
- Cover with a lid and continue to simmer for an hour or until the beans are cooked al dente.
- Drain out the ham hock and set aside on a chopping board until cool enough to touch
- Separate meat from the bones and throw the latter away along with the fat.
- Drop the potato, carrot as well as turnip chunks into the simmering stew and cook further for another 10 minutes or until they are cooked through.
- Fold in the shredded cabbage and simmer for 4 more minutes.
- Sprinkle the chopped fresh herbs, salt and pepper on top, followed by a splash of vinegar.
- Stir them into the stew until well combined and cook for another minute.
- Meanwhile, rub cut sides of the halved garlic onto the toasted slices and smother them with a thin layer of butter.
- Divide the meat among serving bowls and ladle the stew over them.
- Serve hot alongside the toasted garlic-flavored bread slices.
Image credit: Wikimedia Commons