BEAN AND CABBAGE STEW FROM SOUTH-WEST FRANCE

Ingredients:

1/2 cup cannellini beans

Bouquet garni: 3 sprigs fresh thyme and parsley, 1 bay leaf

2 tablespoons vegetable oil

2 large leeks, trimmed up to dark green, root end removed, thinly sliced

1 duck leg confit

1 large red potato (8 ounces), peeled and diced

2 cups broth from beans and water as needed

1/2 small head Savoy cabbage, trimmed, cored, thinly sliced

Kosher salt and freshly ground pepper

Directions:

Soak the beans overnight in cool water to cover.  Drain the next day and boil the beans for 10 minutes in water to cover by 1".  Drain and cover a third time with cool water.  Add the bouquest garni, bring water to a simmer and cook until the beans are just tender, about 30 minutes.  Remove bouquet, drain the beans and reserve the cooking broth.

Heat the oil in a heavy casserole.  Soften with sliced leeks over medium low heat, about 5 minutes.   Put the duck leg in the pot along with the potatoes and beans.  Add 2 cups of bean broth adding water if there's not enough broth.

Heat liquid to a simmer and cook for 15 minutes.  Stir in the cabbage and cook another 10 minutes.  Season with salt and freshly ground pepper