German festival ham and white bean stew from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana (page 104) by Donald Link and Paula Disbrowe

  • bay leaves
  • carrots
  • ground cayenne pepper
  • celery
  • garlic
  • smoked ham
  • onions
  • chicken broth
  • white beans
  • Creole mustard
  • jalapeño peppers
  • rosemary sprigs
  • collard greens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tasso for smoked ham, and kale for collard greens.

  • TrishaCP on May 14, 2018

    I made this to use up several pantry ingredients and it is very good. I used maybe a 1/4 lb of Tasso instead of the pounds of ham called for since I didn't want this to be very meaty. The Tasso gave it great flavor. I used yellow eye beans and they were so pretty in this stew. I quick soaked and then pressure- cooked the stew for 10 minutes and everything was perfectly cooked. I just added the collards in with everything else.

  • Breadcrumbs on March 31, 2015

    p. 104 – A delicious hearty stew. I’d up the chili count next time around as the 1 jalapeno got lost in the shuffle but otherwise this was a wonderful, comforting dish perfect for these never-ending chilly days. The mustard was a wonderful addition and the acid it brought to the mix brightened the dish significantly. Next time I’d remove the portion of the stew I plan to blitz with the Bamix to ensure the otherwise chunky texture of the remaining stew is retained.

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