Instructions: In a large bowl, cover the beans with cold water and soak for 12 hours. Drain them. Wash the cabbage, removing and discarding any tough outer leaves. Cut the cabbage into eight pieces and cut off the central core from each section. Peel and slice the carrots. Peel and cut the potatoes into quarters. Peel the onions and garlic.

Place the bacon in a large pot. Cover with cold water and bring to a boil. Skim off any froth that comes to the surface. When the cooking liquid is clear, add the beans. Prepare the bouquet garni by tying together the bay leaves, thyme, leek greens, and celery leaves, and add it to the pot. Season with salt and pepper according to taste. Cover and cook over low heat for 1 1/2 hours. Add the cabbage, carrots, potatoes, onions, and garlic. Continue cooking over a low flame for 1 hour more. Test the seasoning and the vegetables before serving.

This recipe yields 4 servings.

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