Potée Lorraine – stew

Ingredients for 10 servings:

• 650 g beans, white, dried
• 1 kg pork from the rump, salted or 1 large salted ham hock
• 300 g pork belly, fresh, streaky (bacon)
• 600 g pork shoulder
• 4 large sausages (cooked sausages, e.g. beef sausage)
• n. B. water
• 15 m.-sized carrot(s)
• 8 turnips, white (navets)
• 15 small potatoes, waxy
• 1 large onion(s)
• 1 small savoy cabbage
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Is Lorraine’s answer to the Potée de Boeuff

Soak the beans overnight. Drain the soaking water the next day. Place the beans, meat, and sausages in a large pot large enough to hold the vegetables later. Add water; it should be two to three fingers’ width above the meat and beans. Heat to boiling point, then add a little pepper. Season with salt at the very end (salted meat already contains a lot of salt, so either soak the meat overnight or boil it separately. Beans also cook very slowly when cooked in salted water). Gently simmer the meat and beans in the pot with the lid slightly open for about 90 minutes. Wash and peel the turnips, carrots, onion, and potatoes. Cut everything into large pieces. Place the potato pieces in water to prevent discoloration. Quarter the savoy cabbage and cut out the stalk. Wash the leaves thoroughly and cut into large strips. When the beans begin to soften after about 90 minutes, add the turnips, carrots, potatoes, and onions and simmer for 10 minutes. Then add the savoy cabbage and simmer for another 10 minutes. All vegetables, beans, and meat should now be fully cooked. Season with salt and pepper. Slice the meat and arrange it on top of the vegetables on a large, preheated platter. Top with a tablespoon of broth.