| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Spanish | France | 1 | Servings |
INGREDIENTS
| 1 | lb | Dried pea beans |
| Water | ||
| 1 | lb | Lean pork, diced |
| 1 | lb | Lamb,diced |
| 1/2 | c | Butter |
| 6 | tb | Flour |
| 3 | c | Consomme |
| 1 | cn | (6oz) tomato paste |
| 1 | tb | Salt |
| 1/2 | ts | Black pepper |
| 1/4 | lb | Cervelat sausage,sliced (I used Kielbasa or spanish sausage or sage) |
| 1/4 | lb | Fresh pork sausage, sliced |
INSTRUCTIONS
from: The wonderful world of cooking. Soak Bean in water to cover for 8 hours or overnight. Cook until tender, about 2 hours. Reserve. Brown lamb and pork in butter. remove and reserve. Blend flour into drippings. Add consomme. Cook, stirring, until thickened. Add tomato paste, seasonings, pork and lamb. Cover. Simmer for 2 1/2 hours. Add beans and sausages. Simmer , covered, for 1 hour. serves 6. Posted to Recipe Archive - 08 Sep 96 submitted by: LeiG@aol.com
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