Ingredients
1 lb. navy beans
6 c. water
1 c. chopped onions
2 c. sliced carrots
3 leeks (white part only), sliced
2 cloves garlic, minced
2 Tbsp. olive or vegetable oil
2 lb. smoked pork butt
6 c. water
1/2 c. chopped fresh parsley
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Cook beans in 6 cups water in a large saucepan. Bring to a boil and let boil for 2 minutes. Remove pan from heat. Let stand for 1 hour. In large, fat casserole or soup kettle, saute onions, carrots, leeks and garlic in oil only until wilted. Place pork butt on top of vegetables. Add beans with their cooking liquid. Stir in 6 additional cups of water with parsley, salt, thyme, pepper, bay leaves and cloves. Cover and simmer 1 1/2 hours. Stir in potatoes, turnips and cabbage; bring to a boil. Cover and simmer 1 hour or until vegetables are tender. Remove pork; cut into small pieces and return meat to soup and reheat. Discard bone. Makes 6 1/2 quarts.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid