1 In a large pot, melt your fat, then add onions, carrots and garlic. Sweat for 5 minutes, then add the tomato paste and drained beans, then add 5 liters (5.25 qt) of cold water and bring to a boil
2 Spread out your rinds, cut them with a knife, then season with salt and pepper and roll them like rolls 4 to 5 cm in diameter, tie them and cook them with your beans
3 During cooking (3 hours), remove any impurities that rise to the surface, then, 30 minutes after the end, salt and pepper with Espelette
4 Then test by inserting a knife into your rinds
5 Then, remove your rinds and slice them into thin strips, then place them in an oven-safe dish, add your beans with some garnish and a little juice, sprinkle with a good layer of breadcrumbs and into the oven on grill setting until well browned.
*You can replace these Tarbais with good certified Soissons beans.
The remaining soup will be served in the evening with a little tapioca or some pasta.
A hearty and convivial dish.
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