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Potée Lorraine
Pork, Bean and Vegetable Stew
- Serves
6
- Difficulty
Medium
By Anne Willan
Published 1981
Although different ‘potée’ recipes are to be found all over France, this one is among the most famous. It has the particular charm of using almost all the available garden vegetables, and furnishes a one-pot meal. ‘Potée lorraine’ should always be served with hot Dijon mustard. Leftover potée is excellent cold, served with vinaigrette.
Ingredients
Method
If dried white beans and dried split peas are used, soak them overnight in water and drain.
If salt pork is used, it may need to be soaked overnight in cold water, changing the water two or three times; freshly salted or smoked pork does not need soaking. Drain and dry the pork thoroughly. Put the salt pork and bacon in a pot and add enough cold water to cover. Bring to a boil and simme