Recipe courtesy of David Rosengarten
Total:
3 hr 15 min
Active:
15 min
Yield:
6 servings
Level:
None

Ingredients

Directions

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. Recommended Wine: 1993 Mas des Chimeres, (Coteaux du Languedoc)

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

French String Beans

Recipe courtesy of Ina Garten

Perfectly Baked Beans

Recipe courtesy of Ree Drummond

Grilled Corn and Bean Salad

Recipe courtesy of Valerie Bertinelli

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Green Beans with Mushroom and Shallots

Recipe courtesy of Ellie Krieger

Spinach and Strawberry Salad with Warm Bacon Vinaigrette

Recipe courtesy of Food Network

Potee Savoyard

Recipe courtesy of Philippe Trincaz|Bernard Trincaz

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.