Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 no ingredients

Second Prize 1992-1993 Martin A. Wolf, CEC ACF Central Florida Chapter.

3 pounds navy or other white beans, dry 1/2 pound bacon, diced 1 1/2 pounds
duck breast, cut in 3/4- ounce pieces, skin on 1 1/2 pounds lamb, cut in
3/4-ounce pieces 1 1/2 pounds garlic sausage, cut in 3/4-ounce pieces 1 1/2
pounds pork, cut in 3/4-ounce pieces 1 pound carrots, large dice 1 pound
onions, large dice 6 cloves garlic, chopped 1 teaspoon fresh thyme leaf,
chopped 1 quart tomatoes, chopped 1 quart white wine 2 cups Grey Poupon
Dijon mustard

Method: Cook beans until half done; cool and reserve. Render bacon in
large braising pan; remove and reserve, leaving fat in pan. Brown meat in
smoking hot fat; remove and reserve with bacon. In same pan, saute
carrots, onion, garlic and thyme for 5 minutes. Add tomatoes, wine, Dijon
mustard and reserved meats. Simmer 45 minutes. Add beans, mix thoroughly,
cover and place in 325' oven for 45 minutes. Remove from oven and degrease
before serving.

NYC Nutrilink: N0^00000
-----

Browse by categories