Inspired by: Haricots Tarbais frais cuisinés en sauce
Comment: Tarbes beans are white beans, larger than other white beans, originating in the Tarbes region in the south of France. They have the advantage of not "melting" when they are cooked. You can also use other white beans for this recipe.
The beans must not come in contact with salt before they are cooked, otherwise they will stay hard. This is why we add the chicken broth and the lardons once they are cooked only.
You can of course eat the beans on the day of cooking, but they are even better reheated the next day. It is also possible to cook them in the morning and warm them up in the evening, So if possible, start this recipea a day in advance, in fact 2 days since it is also necessary to soak them (dry beans). Use the bacon's rind (if there is) to cook the beans.
One can replace the bacon by chorizo for a more distinct taste.
For 6 persons
500 g of dry white beans
1 small onion
150+ g of bacon cut in lardons (opt)
Chicken stock in cube or powder
2 sprigs thyme
2 bay leaves
1 stalk of celery (opt)
2 cloves garlic (smashed)
S + P
Soak beans for ~12 hours (overnight or possibly longer) in a bowl filled with cold water. They will double in size.
Slice the carrots, the celery stalk (opt) in large sections (to be able to easily remove it later).
In a Dutch oven, place the drained beans, celery (opt), garlic, thyme, the oignon with the cloves and the bay leaves, cover with water and simmer, covered ~1 hour, stirring occasionally.
Add the carottes and the chicken stock (just enough to enhance the taste). Depending on the chicken stock, add a little extra salt.
Simmer another ~30 mn.
If necessary, add a little water during cooking so that the beans do not stick and to finish with a little liquid at the bottom for cooking the next day.
Let cool, covered overnight (if possible).
The next day, brown the lardons in a pan (if using). Remove the herbs (thyme, bay leaf, celery, oignon, cloves), add the bacon and warm up for ~10 minutes, stirring.