This juicy and rustic grape variety from Languedoc Is the natural pairing for this famous dish from the south of France.
In a large saucepan, heat water to a simmer and add a pinch of salt. Cook white beans for approx. 1 hr. Skim off white foam, Drain water and set beans aside.
Peel and finely dice carrots, garlic, and onions. Cut green beans into bite-sized pieces. Finely chop rosemary and thyme.
Heat goose fat in a large ovenproof pot. Sauté smoked pork chop, smoked ham, and coarse sausage until browned, then add ham.
Add chopped garlic, onion, and tomato purée, as well as thyme and rosemary. Deglaze with dry white wine and chicken stock. Stir well and season with salt and pepper. Transfer to oven and bake at 180°C/355°F for approx. 3 hrs. Stir several times throughout.
Take meat out of pot and cut into bite-sized pieces.
In a medium saucepan, blanch carrots and green beans in boiling water for 3 – 5 min. Transfer to an ice bath, then drain. Serve white beans, green beans, and carrots together with meat and broth. Enjoy!