Soupe aux Gourganes

Gourganes are also called “broad beans” or “wetland beans” in English. They are big flatish beans that are grown in Québec.

The traditional recipe calls for salted lard, but I used bacon instead. I also added some carrots to have a bit more vegetables.

1 onion, finely diced,
2 cloves of garlic, minced,
4 cups chicken stocks
2 cups gourganes (about 1 kilo with the shells)
1 tea spoon dried savory leaves
1/4 cup pearled barley
6 slices of bacon
4 carrots, sliced


1. Shell the gourganes. Sit down in front of tv, with something mindless on and remove the outer shells. Make sure to remove the tiny part that attaches the bean to the shell. quickly boil the beans in salted water for 1-2 minutes then rinse them out with cold water. This removes the thin slightly slimy film on them.

2. Cut the bacon up in small cubes and render on low heat. You want to render out the bacon’s fat.

3.  Add the diced onion and the minced garlic and cook for 2-3 minutes in the rendered bacon fat.

4. Deglaze the pot with the chicken stock, scrapping at the bottom to get all the flavors out and into the liquid. Bring to a boil.

Then turn the heat back down to a simmer and add the beans, the dried savory and black pepper to taste. Cover and simmer for 1h – 1h30 until the beans are “al dente”

5.  Bring the liquid back to a boil. Add the barley and stir it in. Bring back down to a simmer for 15 minutes.

6. Add the carrots and simmer for about 30 minutes more, or until the barley is fully cooked.

7. Adjust seasoning to taste and serve.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: