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Pot Au Feu With Beans

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Ingredients
  Ham bone 1
  Meaty veal knuckle 1
  Dried navy beans 1 Tablespoon
  Dried baby lima beans 1⁄4 Cup (4 tbs)
  Dried split peas 1⁄4 Cup (4 tbs)
  Rice 1 Tablespoon
  Onion 1 , peeled and finely chopped
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped parsley 1 Tablespoon
  Tomato puree 1⁄2 Cup (8 tbs)
  Water 3 Pint
  Chopped chives/Scallions 1 Tablespoon (Used For Garnishing)
Directions

Put all ingredients, except garnish, into large kettle; cover.
Simmer 3 to 314 hours.
Remove bones.
Cut off meat; return to pan.
Skim off excess fat; adjust seasoning.
Reheat.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Stewed

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