La Potee Auvergnate

Ingredients

2 garlic sausages
6 bacon
2 slices onions thinly
24 garlic
1 calfs foot
260 gr pork stew meat
130 gr dry great northern beans
1,200 ml low-sodium chicken broth
1 sprig rosemary
1 sprig thyme
2 1/4 potatoes
3 gr salt
190 gr smoked pork chops
1 slice head green cabbage
950 gr pot with bacon

Instructions

are soft, add salt, smoked pork, sausages, cabbage and potatoes. Replace the cover and replace the pot in the oven for another 35 minutes. When it's time to put dinner on the table, fish the bay leaves out of the pot and serve the potee in the dish in which you cooked it. MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK