- 1
-
Preheat oven to 325F. You will need a medium pot and an oven- safe Dutch oven.
- 2
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Place beans in medium pot, cover with cold water (2 inches higher than the beans). Bring to a boil, continue at boiling for 2 min then turn off heat, put lid on pot and allow beans to soak for 1 hour.
- 3
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Cut chicken and kielbasa into 1 inch pieces. In large oven-safe Dutch oven, heat 1 Tbsp oil. Add chicken and cook until brown on all sides, about 7 minutes. Remove to a serving bowl.
- 4
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Repeat with the kielbasa. Cook until brown on all sides. Remove to the serving bowl.
- 5
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Next, brown the pork shank. About 2 minutes per side.
- 6
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Cut vegetables into small dice. Add remaining oil to Dutch oven and cook until they begin to soften, about 10 minutes.
- 7
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Finely chop the rosemary and thyme.
- 8
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Add herbs, bay leaf tomato paste and garlic to the pot. Cook for 2 minutes.
- 9
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Add the wine, increase heat and bring to boil.
- 10
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Cook until wine has evaporated.
- 11
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Drain the beans and add to pot with vegetables. Also add meat back in. Add 3 1/2 cups water and bring to a boil. Cover lid and place in preheated oven. Bake for 2 hours.
- 12
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Spoon into shallow bowls, and enjoy with good crusty bread!
Ingredients
2 | Tablespoons Olive oil |
8 | Ounces Kielbasa |
1 | Pounds Chicken Thighs, boneless & skinless |
8 | Ounces Smoked Pork shank |
1 | Cup Celery |
1 | Cup Carrot |
2 | Cups Onion |
4 | Garlic clove |
1 | Tablespoon Rosemary, fresh |
1 | Tablespoon Thyme, fresh |
1 | Bay leaf |
1½ | Teaspoons Sea salt |
¾ | Teaspoons Black pepper |
2 | Tablespoons Tomato paste |
1 | Cup Red wine |
1 | Pounds Small French white beans |