Preheat oven to 325F. You will need a medium pot and an oven- safe Dutch oven.
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.
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.
Repeat with the kielbasa. Cook until brown on all sides. Remove to the serving bowl.
Next, brown the pork shank. About 2 minutes per side.
Cut vegetables into small dice. Add remaining oil to Dutch oven and cook until they begin to soften, about 10 minutes.
Finely chop the rosemary and thyme.
Add herbs, bay leaf tomato paste and garlic to the pot. Cook for 2 minutes.
Add the wine, increase heat and bring to boil.
Cook until wine has evaporated.
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.
Spoon into shallow bowls, and enjoy with good crusty bread!
- 2.0Tbsp Olive oil
- 8.0oz Kielbasa
- 1.0lb Chicken Thighs, boneless & skinless
- 8.0oz Smoked Pork shank
- 1.0c Celery
- 1.0c Carrot
- 2.0c Onion
- 4.0 Garlic clove
- 1.0Tbsp Rosemary, fresh
- 1.0Tbsp Thyme, fresh
- 1.0 Bay leaf
- 1.0tsp Sea salt
- 0.0tsp Black pepper
- 2.0Tbsp Tomato paste
- 1.0c Red wine
- 1.0lb Small French white beans