Nouche

Nouche is a traditional dish originating from the southern regions of France, particularly in the Provence-Alpes-Côte d'Azur area. The name "nouche" is derived from the Provençal word *nougat*, though it differs from the well-known sweet confectionery. This savory version is often made with a base of white or brown beans, typically haricots blancs (white beans) or haricots rouges (red beans), cooked until tender and seasoned with aromatic herbs, garlic, and sometimes bacon or sausage.

The dish is commonly served as a hearty stew or casserole, often accompanied by crusty bread to soak up the rich, flavorful broth. Nouche is a staple in Provençal cuisine, reflecting the region's rustic and resourceful culinary traditions. It is frequently prepared during colder months, offering a comforting and nourishing meal.

While nouche is most strongly associated with Provence, variations of the dish can be found in other parts of France and even in neighboring Mediterranean regions. The preparation methods may vary slightly, but the core ingredients and rustic appeal remain consistent. Today, nouche continues to be enjoyed both in home kitchens and traditional restaurants, celebrated for its simplicity and deep, satisfying flavors.