Potee Of Bacon, Beans And Vegetables Recipe

Potee Of Bacon, Beans And Vegetables Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 lbs: Fresh slab bacon,
One 3-pound pork shoulder,
3: Carrots, quartered
4: Turnips, quartered
1 large: Onion, studded with 3
Cloves,
1 lbs: Leeks, trimmed, split and
Cut into 2-inch lengths,
One cheesecloth bag,
Containing 12 parsley sprigs,
1: Bay leaf, 1 sprig fresh
Thyme or 1 teaspoon dried,
And,
12: Peppercorns,
2 ounce: Soaked white beans,
1 lbs: Garlic sausage, pricked
1 Head: Savoy cabbage, cored
And blanched for 10 minutes,
1 1/2 lbs: Boiling potatoes, quartered

Directions:

In a large casserole combine bacon, pork shoulder with enough water to
cover. Bring to a boil and simmer 5 minutes. Drain.

In a "potee" or casserole combine blanched bacon and pork with
carrots, turnips, onion, leek, cheesecloth bag, beans and enough
water to cover. Bring to a boil and simmer, covered, 1 1/2 hours. Add
sausage, potatoes, cabbage, salt and pepper and simmer, covered, 1
hour more, or until vegetables and meat are tender.

Transfer meat and vegetables to a platter. Discard cheesecloth bag.
Reduce broth until well flavored and return meat and vegetables to
casserole. Bring to a simmer and cook over low heat until heated
through.

Yield: 6 servings

Recommended Wine: 1993 Mas des Chimeres, (Coteaux du Languedoc)

TASTE SHOW #TS4857


Source from luhu.jp