Photograph of the finished Potée comtoise

France · Nồi thịt hun khói củ cải Potée comtoise

Potée comtoise

3 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1 kg
  • Photograph of Sausage Sausage 720 g
  • Photograph of White radish White radish 1 kg
  • Photograph of Potato Potato 800 g
  • Photograph of Carrot Carrot 2
  • Photograph of Leek Leek 400 g
  • Photograph of White beans White beans 400 g
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Dijon mustard Dijon mustard 80 g
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Soak the white beans for 8 hours and set them aside, and soak the smoked pork belly in cold water for 1 hour to reduce the saltiness.
  2. 2 Boil smoked bacon with thyme for 80 minutes; the broth will impart a smoky flavor to the entire pot.
  3. 3 Cook the white beans for 40 minutes, then add the carrots and leeks.
  4. 4 Radishes are the staple vegetable of Comté village, so use the largest quantity and cook for 30 minutes.
  5. 5 Add the potatoes and Morteau sausages in the last 25 minutes, without piercing the sausages.
  6. 6 Do not add salt as the smoked meat is already salty enough; serve with Dijon mustard and pepper.

With an appliance

  • Pressure cooker 2 hr

    Replace steps 2-3: high-pressure boil the meat for 30 minutes, then release the pressure naturally, and cook the white beans for another 12 minutes under high pressure.

Start cooking