Sweeter cuisines

The Tarbes for me has a special place in the world of tasty beans. Perhaps because he has managed to make a name among the others, even if it is not the only one, perhaps because it is attached to a region that makes me shudder appetite, may -be because it is attached to some memories particularly sensitive to my appetite, perhaps ... because of all this at a time and a few other things ...

Anyway back again the second time here with new recipes in my sauce, one probably quite expected, along with Toulouse sausage, a neighbor, who finished pelletized for my Tarbes pellets. And one for which I have chosen to travel far away from the Tarbes region for him to finish his guacamole!

Tarbais guacamole

Ingredients for 4 people: 150g dried beans Tarbes - avocado flesh 300g - 1 dozen cherry tomatoes - 3 coriander stems - 1 lime - 1 small chili - 2 cases of olive oil - 1 red onion - Salt and pepper

Soak beans overnight in 2 and a half times their volume of water. Then change the water and cook for 1 hour. Drain and let cool.

Squeeze the lemon juice for 2 cases.

Mix chilli, onion and cilantro. Add beans and mix until a coarse paste. Then add avocado, lemon juice and olive oil, salt and pepper to taste and mix until dough not too smooth.

Put guacamole on a dish.

Cut the cherry tomatoes into small wedges and scatter them on the guacamole.

Garnish with some coriander leaves very thin slices of red onion and some Tarbes cooked just before the taste served with lime wedges.

Tarbais pellets

Ingredients for 4 people: 760g of beans cooked with natural Tarbes - Toulouse sausages 600g - 2 cases of olive oil - 2 or 3 tomatoes - 4 or 5 parsley stems - 2 or 3 stalks of oregano - 1 onion fine - paprika 1càc - 1 dozen cherry tomatoes - 2 cases of grated parmesan - crumbs 2 cases - 2 cases of olive oil - Salt and pepper

Roughly chop the tomatoes, half the parsley, oregano and onion. Add parsley, oregano and onion in the bowl of a blender and blend until well chopped fine. Add the tomatoes and paprika and mix again until a thin mince.

Undo the Toulouse sausage so as to recover the farce by removing the hose.

Mix stuffing sausages with a quarter of the minced tomato, feel free to good mixing everything by hand until a homogeneous mixture. 

Form small balls the size of a large walnut with this mixture.

Heat a skillet over high heat and pour 1tbs of olive oil and when the oil is hot do it quickly brown the meatballs. When they are golden brown on all sides empty them in a dish. Pour the remaining oil in the pan, add the chopped tomatoes and cook over medium heat for 4 or 5 minutes, stirring often.

Return the meatballs to the pan if they have made a little juice add it too. Continue cooking about ten minutes, covered, over low heat, stirring regularly. If the sauce is reduced too add half a glass of water during cooking.

Add the cooked beans Tarbes natural drained quickly and a glass of water and cook 5 minutes still covered with moderately low heat, then 5 minutes, uncovered, stirring occasionally. The tomato sauce has to cover the meatballs and Tarbes without being too dry or too wet. If it is too dry add a little water during cooking, if it is too liquid extend a little cooking uncovered.

Roughly chop remaining parsley, put it in a blender and mix it rather fine. Then add the grated Parmesan and bread crumbs and give again a tower mixer to mix the whole.

Cut the cherry tomatoes in half.

Pour the contents of the pan to a serving dish, add the cherry tomatoes and fried crispy mixture.

You can then, if you wish, move very quickly the dish under a hot grill.

And if you want more recipes and a bunch of information about the joyous Tarbes, please this is where it goes: Interprofessional Association of Tarbes beans

But why, although I would try the recipe for gazpacho tarbais Tayeb me ... did I tell you that ...