My "Potée Lorraine"
A warm and comforting dish that reminds me of my grandmama.
Portions 8 peoples
Print Recipe
Ingredients
- 500 g dry beans (white or roman)
- 1 onion
- 2 gloves garlic
- 1 green cabbage (about 1 kg)
- 1 kg carrots
- 1 leek
- 1 turnip
- 200 g smoked bacon
- 1 smoked sausage
- (other meats : loin, salted pork, semi-salted pallet...) optional
- 2 to 3 leaves bay
- salt and pepper to taste
Instructions
The day before
- Soak the beans in a large amount of water. Keep in the refrigerator overnight.
The day itself
- Drain the beans out.
- Chop your vegetables: slice the onion and leek, mince the garlic, slice the turnip and carrots and cut the cabbage into quarters.
- Heat a saucepan (without adding any fat). Add the smoked bacon and let it brown.
- As the bacon starts to brown, add the onion and the garlic. Let it brown for more than 1 to 2 minutes.
- Add all the vegetables and the sausage (and meat). Cover with water.
- Add the bay leaves, salt and pepper.
- Cover your pan. Cook it for 30 min (if you are using a pressure pot), or simmer it under low heat for at least 1 hour (if using a conventional pan).