The Big Book of One Pot Recipes by Adams Media

Author:Adams Media
Language: eng
Format: epub, pdf
Publisher: F+W Media

Add the beans to a large ovenproof Dutch oven or stockpot. Add enough water to cover the beans; cover the pan and let soak overnight.

Preheat the oven to 350°F. Drain the beans in a colander and set aside. Wipe out the pan. Add the salt pork or bacon, butter, and oil to the pan; cook over medium heat until the butter is melted. Stir to entirely coat the bottom of the pan. Remove from the heat. Line the chicken pieces across the bottom of the pan, skin side down. Add the pork, diced onion, carrot, celery, garlic, and Polish sausage in layers. Bake for 45 minutes to brown the meat.

Remove the pan from the oven. Stick two cloves into each of the onions. Add the beans, onions, ham bone or ham hocks, lamb shank, baby carrots, chicken broth, and enough of the water to cover the beans. Bring to a simmer; cover and cook for 11⁄2 hours, stirring occasionally and adding more water, if necessary. Remove the chicken, ham bone or ham hocks, and lamb shank from the pot and set aside to cool.

Stir in the tomato purée, salt, and pepper. Cover and simmer for 30 minutes. Remove the chicken, ham, and lamb from the bones; discard any skin, fat, or bones. Stir the meat into the beans, adding more water if needed. Cover and bake for 11⁄2 hours, checking every 30 minutes to make sure more water isn’t needed.

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