Norman bean pot

Ingredients for 4 servings:

• 1 can of white beans with soup vegetables, approx. 850 ml can
• 2 onions
• 250 g pork, cured, alternatively Kasseler Kamm
• 4 tsp lard
• 250 g garlic sausage, alternatively Polish sausages
• 1 bunch of soup vegetables
• 200 ml dry white wine
• 2 leek(s)
• 4 carrots
• 6 potatoes
• 3 garlic cloves
• 2 bay leaves
• 3 cloves
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut the salt pork into bite-sized cubes. Cut the garlic sausage into slightly thicker slices. Wash and chop the soup vegetables. Brown the meat in a large pot with lard, adding the sausage slices after about 5 minutes. After another 5 minutes, add the finely chopped soup vegetables and braise briefly. Pour in the white wine and simmer with the lid on for 20 minutes. In the meantime, peel and finely chop the carrots, potatoes, and leeks, and add them. Pour in 1 liter of water. Add the onions, garlic, carrots, potatoes, bay leaves, cloves, salt, and pepper. Let everything simmer for 1 hour, then add the white beans and simmer for another 30 minutes. Season the stew with pepper, salt, and cayenne pepper and serve hot. Reheating the stew the next day will enhance its flavor even more. Note: Norman bean stew is a hearty, traditional dish of the farmers of Normandy. In the past, on foggy, cold winter days, a pot would always be kept on the stove so that everyone who came home could immediately help themselves to a plate.