Recipe: Pork Rinds and Tarbais Beans

Name: Pork Rinds and Tarbais Beans
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 6 servings
Cuisine: French
Ingredients: 12.25 oz (350 g) of Tarbais beans* soaked for 18 hours; 2 tablespoons of goose or duck fat; 2.2 lb (1 kg) of fresh pork rinds, thoroughly cleaned; 2 onions thinly sliced and cut into mirepoix (small squares); 4 peeled carrots cut the same way; 5 garlic cloves, degemmed and crushed; 3 tablespoons of tomato paste; in a large tea ball: thyme, bay leaf, a little sage, crushed pepper; salt, Espelette pepper; breadcrumbs

By chef patrick Asfaux 4/5 (6 reviews) · 🍳 13 made it

Recipe Pork Rinds and Tarbais Beans - Chef Patrick Asfaux — Photo: ivan couet aftouch-cuisine

Prep 10 min

Cook 180 min

Total 3h10

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

12.25 oz (350 g) of Tarbais beans* soaked for 18 hours
2 tablespoons of goose or duck fat
2.2 lb (1 kg) of fresh pork rinds, thoroughly cleaned
2 onions thinly sliced and cut into mirepoix (small squares)
4 peeled carrots cut the same way
5 garlic cloves, degemmed and crushed
3 tablespoons of tomato paste
in a large tea ball: thyme, bay leaf, a little sage, crushed pepper
salt, Espelette pepper
breadcrumbs

Step-by-step directions

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 5.25 qt (5 liters) 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.