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

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