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La Potee Auvergnate

 

La Potee Auvergnate recipe
36

Yield

8

servings

Prep

20

min

Cook

135

min

Ready

155

min

 

Ingredients

2 each garlic sausage
*
6 ounces bacon
in one piece
2 medium onions
thinly sliced
24 each garlic cloves
1 each calf's foot
split , optional
*
1 pound pork stew meat
*
½ cup great northern beans
dry
5 cups chicken broth
low-sodium, or water
1 small rosemary sprigs
*
1 each thyme sprigs
*
4 each bay leaves
*
1 x black pepper
*
2 medium potatoes
1 teaspoon salt
or as desired
12 ounces pork chops
smoked
1 small cabbage
green , cut into strips
*

Directions

Prick the sausages, then place in a 2-quart heavy pot with bacon and onions.

Place over medium heat on top of the stove and cook 10 minutes.

Remove the sausages, and set them aside.

Pour off excess fat.

Return the pot to the stove, add garlic, calf's foot and pork stew meat, cover and cook another 10 minutes.

Add beans and enough broth to barely cover.

Add rosemary, thyme, bay leaves and pepper.

Cover, bring to a boil and place the pot in the oven.

Turn oven to 350℉ (180℃) F and cook for 1 hour.

Check from time to time and add water if the beans dry out.

Meanwhile, cut the sausages into 1-inch pieces and quarter the potatoes.

When the beans are soft, add salt, smoked pork, sausages, cabbage and potatoes.

Replace the cover and replace the pot in the oven for another 35 minutes.

When it's time to put dinner on the table, fish the bay leaves out of the pot and serve the potee in the dish in which you cooked it.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 326g (11.5 oz)
Amount per Serving
Calories 35736% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 1029mg 43%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 10%
Sugars g
Protein 56g
Vitamin A 0% Vitamin C 24%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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