2 oz (50 g) bacon or pork fat
1 clove of garlic
salt and pepper
a few drops white wine vinegar
100 g haricot beans
4 cups (1 litre) 1 3/4 pint water
2 medium sized onions (200 g approx)
200 g (7 oz) white cabbage
1 clove of garlic
salt and pepper
a few drops white wine vinegar
100 g haricot beans
4 cups (1 litre) 1 3/4 pint water
2 medium sized onions (200 g approx)
200 g (7 oz) white cabbage
for the garnish
2 tbsp crumbled cooked bacon
method
1. Soak the beans in the water overnight.
2. Skin and slice the onions and shred the cabbage.
3. Heat the bacon or pork fat in a saucepan, add the onions, and fry gently for about 10 minutes until browned.
4. Add the cabbage, and shake the pan over gentle heat for 2 - 3 minutes.
5. Skin and crush the garlic and add to the pan with the soaked beans and water.
6. Heat the soup to simmering point, cover, and simmer for 1 1/2 - 2 1/2 hours until the beans are quite soft.
7. Season and add the vinegar to taste. Just before serving, sprinkle the bacon on top.
2. Skin and slice the onions and shred the cabbage.
3. Heat the bacon or pork fat in a saucepan, add the onions, and fry gently for about 10 minutes until browned.
4. Add the cabbage, and shake the pan over gentle heat for 2 - 3 minutes.
5. Skin and crush the garlic and add to the pan with the soaked beans and water.
6. Heat the soup to simmering point, cover, and simmer for 1 1/2 - 2 1/2 hours until the beans are quite soft.
7. Season and add the vinegar to taste. Just before serving, sprinkle the bacon on top.
serving amount
serves 4
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