Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
3 hr 15 min
Prep:
15 min
Cook:
3 hr
Yield:
6 servings

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)

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Green Beans and Bacon

Recipe courtesy of The Neelys

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Veg-Head Three-Bean Chili

Recipe courtesy of Rachael Ray

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Sauteed Vegetables

Browse Reviews By Keyword