
Preparation is medium
Yield: 8 servings
Ingredients
- 1 pound white beans (500 grams)
- 2 quarts white stock (2 litres)
- 8 ounces smoked ham, large dice (250 grams)
- 1 bouquet garni
- 8 lamb or other sausages
- 2 garlic cloves, chopped
- 1 pound pork butt, cut in 2-inch cubes (500 grams)
- Salt and pepper
- 2 carrots, diced
- 4 sticks celery, chopped
- 4 onions, diced
- Olive oil
- 1-pint demi glace (450 millilitres)
Directions
- Put the dried white beans, white stock, ham and bouquet garni in the pressure cooker.
- Cook for about 10 minutes from the moment that the pressure builds.
- Meanwhile, in a separate pan heat the olive oil and brown the sausages and the pork butt.
- Remove and set aside. Cook the onions, garlic, carrots and celery until tender.
- Add the cooked vegetables, browned sausages and ham and the demi glace to the pressure cooker with the beans.
- Cook for a further 15 minutes under pressure.
- Release the pressure and remove the bouquet garni.
- Serve in bowls with the liquid spooned around.