|
Ingredients:
11/2 pounds white beans,
uncooked, such as Great Northern, navy or even
lima or butter beans
1 smoked turkey leg
8 cups chicken stock
2 cups white wine
1 bay leaf
4 whole cloves
4 cloves garlic
2 cups onion, chopped
1 cup celery, chopped
1 cup carrots, coarsely chopped
1 pork shoulder roast (2 pounds)
1 pound turkey kielbasa sausage
(no skin), cut in slices
5 cloves garlic, minced
1 tablespoon thyme
1 teaspoon fresh black pepper
2 ounces fried pork rinds
2 cups breadcrumbs
2 tablespoons tomato paste
Fresh parsley, chopped
|
Directions:
Rinse beans and pick out any discolored beans. Place in a Crock-Pot with the
smoked turkey leg, 8 cups chicken stock, 2 cups white wine, the bay leaf,
cloves, garlic, onions, celery and carrots. Put on low and cook overnight.
Rub the pork roast with a little salt and pepper and roast at 325 degrees
for 2 hours. Cool slightly and then dice the meat and discard the fat. Drain
the beans, reserving the liquid, discarding the bay leaf and cloves, and
take the meat off the turkey leg. Cut the meat into bite-size pieces and
set aside. Chop the fresh garlic cloves and mix with the thyme and cracked
black pepper. Crush the pork rinds and mix with the breadcrumbs. Assemble
the casserole with a layer of beans, a sprinkling of the garlic/herb mixture
and half the turkey, pork and kielbasa. Repeat once again and end with a
layer of beans. Mix 2 tablespoons of tomato paste into the reserved liquid.
Pour the liquid over the layers until it just comes up to the top. Cover
and bake at 350 degrees for 1 hour. Uncover and sprinkle with the breadcrumb
mixture. Bake another hour until the liquid has been reduced and the top
is brown and crusty. Make sure each serving has some of the crusty topping
and a sprinkling of fresh parsley.
Serves 8. |