Bearn-Style Soup-Meal [pressure cooker]
From: Jean-Philippe, France, Europe
Comments: *If desired, add some confit of duck [preserved] to the soup for the last 10 minutes of ham cooking time.
This complete soup really tastes better when reheated on the day.
In our region, we leave it to simmer really slowly on the stove for hours.
'Tarbais' beans : reddish kidney-shaped beans.
IngredientsPreparation
  • 12 cups [3 L] water
  • 1 heel Bayonne ham
  • 17 1/2 ounces [500 g] pork ribs rack or 2 sleeves duck, preserved
  • 14 ounces [400 g] large 'Tarbais' beans*
  • 1 celery stick, chopped
  • 2 1/4 pounds [1 kg] winter squash, cubed
  • 2 1/4 pounds [1 kg] potatoes, peeled then cubed
  • 1 turnip, peeled then cubed
  • 2 1/4 pounds [1 kg] carrots, peeled then sliced
  • 2 leeks, cleaned the sliced
  • 1 large cabbage, sliced
  • Thyme, to taste
  • Salt and pepper, to taste
  • Pour water into a pressure cooker.
  • Add ham, pork ribs rack or preserved duck sleeves, dried beans and chopped celery.
  • Season with salt, pepper and thyme.
  • Secure lid and put on pressure vent top.
  • When vent starts to move a little, lower heat and cook for 20 minutes.
  • Lower pressure under cold running water, then open lid.
  • Add winter squash cubes, potato and turnip cubes, and carrot, leek and cabbage slices.
  • Secure lid and put on pressure vent top.
  • When vent starts to move a little, lower heat and cook for 25 minutes.
  • Lower pressure under cold running water, open lid, and serve.