La Potee Auvergnate from Healthy Diabetic Recipes

La Potee Auvergnate Recipe

Recipe Ingredients:

Stephen Ceideburg
1/2 cup Dried great northern beans
2 Garlic sausages or hot Italian sausages
4 oz Bacon
1 medium Onion, diced
1 Calf's foot, split, optional
24 Garlic cloves, peeled
1/2 lb Pork stew meat, cubed
7 cup Canned or homemade low-sodium chicken broth or water
1 small Sprig fresh rosemary
1 Sprig fresh thyme
4 Bay leaves
1 Pepper to taste
2 medium Potatoes, scrubbed, or peeled if desired
1 tsp Salt, or to taste
12 oz Smoked pork chops
1 small Head green cabbage, cut into eighths

Recipe Instructions:

Cover beans with water and soak overnight. Discard water the next morning.

Piece sausages with fork and place along with bacon in 2-quart Dutch oven
or heavy pan with lid. Cook over medium heat 10 minutes, turning
occasionally. Remove sausages and set aside. Pour off excess fat but leave
bacon in pan.

Add onions, optional calf's foot, garlic and pork stew meat. Cover and cook
another 10 minutes. Add beans, broth, rosemary, thyme, bay leaves and
pepper. Cover and bring to boil. Place pan in oven and bake at 350 degrees
1 hour, until beans are soft.

Meanwhile, cut cooked sausages into 1-inch pieces and quarter potatoes.

When beans are soft, remove bacon slab, separate layer of fat from meat and
discard. Chop bacon and add back to pan, along with salt, smoked pork
chops, sausages, cabbage and potatoes. Cover and bake 35 minutes longer.
Just before serving, remove bay leaves. Serve potee in dish in which you
cooked it.

Per serving: 407 calories (29 percent from protein, 31 percent from
carbohydrate, 39 percent from fat), 30 grams protein, 32 grams
carbohydrate, 18 grams fat, 62 milligrams cholesterol, 745 milligrams
sodium.

Exchanges: 2 vegetable, 1 1/2 bread, 3 1/2 meat, 1 1/2 fat.

Michael Roberts writing in the Oregonian FOODday, 1/12/93.

Posted by Stephen Ceideburg

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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