Norman Bean Casserole

A bean recipe for every taste:

Norman bean casserole is a hearty, typical national dish that Normandy farmers claim tastes twice as good reheated without delay. That’s why you prepare it in large earthen pots and keep it on the kitchen stove during cold, foggy winter days, so that anyone coming in from outside can immediately grab a plate.

Soak the beans in water for one night and a day later cook them in the soaking water with the peeled, diced salt, onions, pepper, bay leaf and cloves, for about 60 minutes. In the meantime, dice the pork and fry it in hot lard. Rinse, clean and chop the greens. Cut the sausage into thick slices, add the greens and sausage to the meat, pour in the wine and simmer for 10-15 minutes. Peel or clean the potatoes, leek, carrots and cut them into slices, grease a large cooking pot with lard. Pour in the beans, vegetables and meat, cut the garlic cloves in half and add them. Season the bean pot heartily with pepper, cayenne pepper and salt and cook it again for about 45 minutes with the lid closed, perhaps adding a little strong soup. Sprinkle with finely chopped parsley just before the end of the cooking time. Serve the Norman bean stew directly from the stove in the saucepan. Serve with strong red wine. Then g

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