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La Potee Auvergnate
1/2 c Dried great northern beans
2 Garlic sausages or hot Italian sausages
4 oz Bacon
1 md Onion, diced
1 Calf's foot, split, optional
24 Garlic cloves, peeled
1/2 lb Pork stew meat, cubed
7 c Canned or homemade low-sodium chicken broth or water
1 sm Sprig fresh rosemary
1 Sprig fresh thyme
4 Bay leaves
1 Pepper to taste
2 md Potatoes, scrubbed, or peeled if desired
1 ts Salt, or to taste
12 oz Smoked pork chops
1 sm Head green cabbage, cut into eighths
Cover beans with water and soak overnight. Discard water the next morning.
Piece sausages with fork and place along with bacon in 2-quart Dutch oven or heavy pan with lid. Cook over medium heat 10 minutes, turning occasionally. Remove sausages and set aside. Pour off excess fat but leave bacon in pan.
Add onions, optional calf's foot, garlic and pork stew meat. Cover and cook another 10 minutes. Add beans, broth, rosemary, thyme, bay leaves and pepper. Cover and bring to boil. Place pan in oven and bake at 350 degrees 1 hour, until beans are soft.
Meanwhile, cut cooked sausages into 1-inch pieces and quarter potatoes.
When beans are soft, remove bacon slab, separate layer of fat from meat and discard. Chop bacon and add back to pan, along with salt, smoked pork chops, sausages, cabbage and potatoes. Cover and bake 35 minutes longer. Just before serving, remove bay leaves. Serve potee in dish in which you cooked it.
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