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Pork Neck and Bean Stew - Jacques Pepin
Ingredients
  • 12 ounces (about 2 cups) dried Great Northern beans
  • 3 pounds pork neck bones
  • 4 ½ cups homemade chicken stock, or 1 chicken bouillon cube plus 4 ½ cups cold water
  • 1 ½ teaspoons salt
  • 3 fresh thyme sprigs
  • 2 cups sliced (1-inch) cleaned leek (both green and white parts)
  • 2 cups diced (about 1-inch) onions
  • 2 cups diced (about 1-inch) tomatoes
  • 1 cup diced (about 1-inch) carrots
  • ½ cup diced (about 1-inch) celery
  • ¼ cup chopped garlic
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley and optional thyme sprig
  • Tabasco sauce, for serving
Note: Ingredients may have been altered from the original.
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