Potee Of Bacon, Beans And Vegetables
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Potee Of Bacon, Beans And Vegetables
  Bacon    Beans    Vegetables  
Last updated 6/12/2012 12:59:25 AM. Recipe ID 22383. Report a problem with this recipe.
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      Title: Potee of bacon, beans and vegetables
 Categories: Taste
      Yield: 4 Servings
 
      1 lb Fresh slab bacon
           One 3-pound pork shoulder
      3    Carrots, quartered
      4    Turnips, quartered
      1 lg Onion, studded with 3
           Cloves
      1 lb 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 oz Soaked white beans
      1 lb Garlic sausage, pricked
      1    Head Savoy cabbage, cored
           And blanched for 10 minutes
  1 1/2 lb Boiling potatoes, quartered
 
  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)
  




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Recipe ID 22383 (Apr 03, 2005)

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