Potee of bacon, beans and vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh slab bacon |
| One 3-pound pork shoulder | ||
| 3 | Carrots, quartered | |
| 4 | Turnips, quartered | |
| 1 | large | Onion, studded with 3 |
| Cloves | ||
| 1 | pounds | 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 | ounces | Soaked white beans |
| 1 | pounds | Garlic sausage, pricked |
| 1 | Head Savoy cabbage, cored | |
| And blanched for 10 minutes | ||
| 1½ | pounds | 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, 1½ 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