Creamy bean soup with croutons and crispy ventrèche (Crème de haricots de maïs) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 46) by Paula Wolfert

  • chives
  • country bread
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  • EYB Comments

    Can substitute pancetta, jambon de Bayonne, or serrano ham for ventrèche.

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Notes about this recipe

  • Eat Your Books

    Can substitute pancetta, jambon de Bayonne, or serrano ham for ventrèche.

  • kbrooks on April 25, 2025

    Great soup! Used pancetta.I soaked the beans in salted water overnight and rinsed thoroughly before cooking. This allows the beans to cook more quickly and retain their shape.

  • fprincess on November 17, 2010

    Simple and delicious. I used the no-soak method from egullet to cook the beans (about 2 hours at 260F).

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