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Potée berrichone - French ham and bean stew Recipe
 
Recipe
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Potée berrichone - French ham and bean stew
Total time: more than 2 hours
Soaking time: 8-12 hours
Cooking time: 3 hours
Difficulty: Easy
Chef's Note
The ham knuckle is already salty, so we recommend not adding salt. Correct the seasoning to taste at the end of the cooking time.
Ingredients
Ingredients for 4 servings
- 300 g (10 oz.) kidney beans
- 250 ml (1 cup) red wine
- 2 onions
- 1 ham knuckle
- 1 sausage (optional)
- Butter
- Flour
- Salt, pepper and spices as desired
Method
  1. cook the beans in the red wine with the onions over low heat for at least 2 hours, adding a little more red wine or water if necessary; 
  2. in another pot, cook the ham knuckle in court-bouillon with the sausage; 
  3. add the ham knuckle to the beans and continue cooking slowly for 15 minutes; 
  4. blend in the beurre manié (equal parts of butter and flour blended with a spoon);
  5. season and serve. 
 
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