Gabure French Bean Stew
Gabure French Bean Stew is a great use for your holiday ham bone – slow-cooked comfort food, this is a melange of ham, beans, and vegetables!
- Total Time: about 3 hours
- Yield: 8 to 10 servings 1x
- Category: Soups
- Cuisine: French
Ingredients
- 2 to 4 slices bacon, roughly chopped
- 3 onions, large dice (about 1 to 1 1/2″)
- 1 small onion studded with 3 cloves
- 2 to 3 stalks celery, large dice (about 1 to 1 1/2″)
- 3 to 4 carrots, peeled, large dice (about 1 to 1 1/2″)
- 2 cloves garlic, minced
- 1 pound white beans, soaked or brined and rinsed; any white bean is fine, navy preferred
- 12 plus cups ham stock (or water if using a ham bone)
- 1 ham bone (or use diced ham later in the recipe)
- 1 teaspoon fresh thyme leaves or 1/3 teaspoon dried
- root vegetables, about 3 cups total, any combination of rutabaga or turnips, and/or parsnips, cut into one-inch chunks
- 1/2 cabbage, chopped roughly, 1 1/2 to 2″ chunks
- 4 to 6 medium-sized potatoes, peeled if russets, cut into 3/4” chunks
- 1/4 cup parsley, chopped
- 1 to 1 1/2 cups diced ham (if not using ham bone)
- salt & pepper to taste
- red wine or red wine vinegar, for serving, optional
Instructions
Add bacon to a large stock pot or Dutch oven, turn heat to medium-high and cook until rendered but not crispy. Add in the onion, celery, carrots, and garlic and continue to cook until softened and starting to pick up a bit of color, 15 minutes or so.
Add the beans, ham bone with water if using or stock if not using ham bone, and thyme. Bring to a boil, turn down to a simmer and slowly simmer, uncovered, until beans are nearly softened. Timing will vary, an hour or so, maybe a bit longer.
Add in the rutabaga, turnips and/or parsnips and place cabbage on top of the soup without stirring in. Continue to simmer for another hour or so, until beans are tender, stirring once about halfway through to incorporate cabbage.
When beans are tender, add potatoes, parsley, and ham (if not using ham bone) or if using a ham bone, remove from soup, shred off the meat and return the meat to the pot. Simmer another 30 minutes or so until potatoes are tender. Taste broth and add salt and pepper as desired.
Add a splash of wine to your bowl or a teaspoon or two of red wine vinegar to brighten, if desired, when serving.
Keywords: Bargain Meal of the Week, Cabbage, Carrots, Ham, leftover ham, Potatoes, Rutabaga, Soup
Find it online: https://frugalhausfrau.com/2019/04/23/gabure-french-bean-stew/