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.
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.