| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Austrian |
Taste2 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Large dry white beans |
| 1/2 |
lb |
Sliced bacon; cut thin strips |
| 12 |
lg |
Garlic cloves; minced |
| 4 |
|
Onions; sliced |
| 1 |
lg |
Leek – (abt 1 lb); sliced, with 1/3 of |
|
|
The green part |
| 1 |
lg |
Carrot; peeled, and |
|
|
Coarsely chopped |
| 1 |
|
Ham hock – (abt 2 lbs); cut small pieces |
| 1 1/2 |
lb |
Variety of chorizo sausages; cut 1/4" pieces |
| 2 |
|
Bay leaves |
| 1 |
tb |
Spanish paprika |
| 1/2 |
c |
Red bell pepper; roasted, peeled, |
|
|
Seeded and cut in 1/4" dice |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Place beans in a bowl and soak them in water overnight. Add water to
cover by 2 inches, as beans will expand about twice in size. Next
day, drain beans. In a very large flameproof casserole or stock pot,
cook bacon over low heat for 3 or 4 minutes. Add garlic, onions, leek
and carrot; cook for 30 minutes, stirring occasionally. Add ham hock,
sausages, bay leaves, paprika and beans; add water to barely cover.
Bring to a boil, skim off the foam and fat from the top, reduce heat
and simmer, partially covered, on very low heat for about 2 1/2
hours, or until beans are tender and juicy. Add red bell pepper 5
minutes before the end of cooking. Remove ham hock and defat surface
of stew. Take off meat from ham hock and return it to the pan.
Discard bay leaves. Taste for seasoning. Serve warm, preferably from
a clay casserole. This recipe yields 6 to 8 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4812 broadcast 03-20-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-18-1998
Suggested Wine: Sidra (Austrian hard, sparkling apple cider)
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Hurting? No one understands like Jesus”