Melt the butter in a large saucepan over high heat and saut? the onions and celery for 3 to 4 minutes, or until slightly wilted.
Add the beans, salt, cayenne, water, and bay leaf and bring to a boil. Reduce the heat to medium-low and cook until the beans are tender and most of the water is absorbed, about 2 hours. Remove the bay leaf. If the beans are prepared ahead of time, refrigerate until ready to use.
Combine the flour and oil in a large ovenproof skillet over medium-high heat. Stirring constantly and slowly, make a medium brown roux, the color of peanut butter.
Add the onions, celery, bell peppers, carrots, salt, and cayenne. Cook, stirring constantly, for 3 to 4 minutes, or until the vegetables are slightly wilted.
Lay the pork chops on top of the roux and vegetable mixture and cook for 2 minutes on each side.
Add the sausage and cook for 2 more minutes, turning several times.
Add the broth and stir until the roux and broth are combined and the mixture thickens. Scrape the bottom and sides of the pot to loosen any browned particles. Bring to a boil.
Season the duck pieces with the rub. Add the duck and the cooked beans to the vegetable and meat mixture. Reduce the heat to medium-low and cook for about 30 minutes.
Preheat the oven to 450?F. Make the gratin. Combine the bread crumbs, cheese, parsley, rub, and olive oil in a mixing bowl. Mix well. When the bean and meat mixture is cooked, spoon the mixture evenly over the top and bake for about 10 minutes, or until the top has browned lightly. Serve immediately.
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|Serving Size: 1 Serving (1800g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1458 (61%)|
|Amt Per Serving||% DV|
|Total Fat 162g||216 %|
|Saturated Fat 91.4g||457 %|
|Monounsaturated Fat 47.1g|
|Polyunsanturated Fat 11g|
|Cholesterol 510mg||157 %|
|Sodium 90458mg||3119 %|
|Potassium 5131.1mg||135 %|
|Total Carbohydrate 113.4g||33 %|
|Dietary Fiber 20.8g||83 %|
|Sugars, other 92.6g|
|Protein 125.3g||179 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2393
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