Moroccan Vegetable Stew

INGREDIENTS
2    tablespoons olive oil
1    medium onion, chopped (1 cup)
½   cup chopped celery
1    small green pepper, seeded, diced ½ inch
4    cloves garlic, minced
2    cups vegetable or chicken broth, low sodium
2    cups sweet potato, peeled, cubed ½ inch (about 1 pound)
1    can (15 ounces) diced tomatoes with juice
1    can (15 ounces) garbanzo beans, rinsed, drained
½   preserved lemon, chopped or 2 tablespoons lemon juice
2    teaspoons dried powdered ginger
1    teaspoon ground cumin
1    teaspoon curry powder
1    teaspoon ground coriander
1    teaspoon chili powder
 
1    teaspoon natural peanut butter
1    tablespoon dried cilantro

METHOD

In a large sauce pan over medium heat, add the olive oil, onion, celery, green pepper and garlic. Cook for about 3 minutes stirring, to soften the vegetables. Add the broth, sweet potato, tomatoes, garbanzo beans, lemon, and all 5 spices.

Stir to combine and bring to a boil. Lower the heat to medium-low, cover and simmer for 15 minutes until the sweet potato is tender. Stir in the peanut butter and cilantro, cook for 3 to 4 minutes to combine, and serve hot.

Based on an internet recipe from SparkPeople

Baked Baby Octupus

INGREDIENTS
 3    tablespoons olive oil, divided
1    large onion, chopped (about 1 cup)
1    large carrot, sliced to ¼  inch (about 1 cup)
4    cloves garlic, minced
2    ribs celery, sliced to ¼ inch, including leaves (about 1 cup)
¼   teaspoon red pepper flakes
1    bay leaf
1    can (15 ounces) diced tomatoes
12  ounces baby octopus, cleaned
          heads halved, tentacles quartered
1    cup robust dry red table wine
½   cup chopped flat leaf parsley

METHOD

Preheat the oven to 300 F. In a medium sauce pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion, carrot, garlic, celery, red pepper flakes and bay leaf. Cook the vegetables, stirring, about 4 minutes. Add the tomatoes and their juice, continue cooking for 6 to 8 minutes and remove to a .

In a large skillet, add 1 tablespoon of olive oil and heat until it begins to shimmer. Add ½ of the octopus and cook over high heat, stirring, until it starts to brown, about 2 minutes. Remove to the baking dish, add another 1 tablespoon of olive oil and cook the remaining octopus the same way, also removing to the baking dish.

Lower the heat and add the red wine to the skillet. Bring to a boil, scraping up any brown bits from the bottom of the skillet and add this to the baking dish. Stir to combine and bake in the oven for about 30 minutes until the octopus is tender.  Remove the bay leaf and serve with toasted French bread slices accompanied by a hearty red wine such as a Syrah.

Pumpkin Soup

INGREDIENTS

1    tablespoon butter

1    medium white onion, diced

1    small crisp apple, diced (1 cup)

1    tablespoon brown sugar

½   teaspoon dried grated ginger

1    cup low sodium chicken or vegetable broth

1    cup dry white table wine

3    cups peeled, cubed fresh pumpkin

      or 1    can (15 ounces) pumpkin puree 

1    tablespoon sour cream

METHODIn a large sauce pan, heat the olive oil over medium-high heat and add the onion and apple. Cook for 4 to 5 minutes until just tender and add the brown sugar, ginger, broth and fresh pumpkin. If you are using prepared pumpkin puree, add it at the end of the cooking time. Bring the soup to a boil, reduce the heat to a simmer, cover and cook on low for 15 minutes or until the pumpkin pieces are soft and tender. (Add the prepared pumpkin puree here)

Working in batches, transfer to a food processor or blender and process to a puree. Remove ¼ cup of the puree to a medium bowl and add the sour cream. Whisk to a uniform color and place into a pouring device. Parcel the soup into serving bowls and divide the sour cream mix into the bowls before serving. Try swirling with a fork to add interest to the presentation.

Brussels and Tomatoes

INGREDIENTS
16    large Brussels sprouts, golf-ball sized or larger
1      tablespoon olive oil
1      cup finely chopped onion
1      cup diced tomatoes
1      tablespoon aged balsamic vinegar

METHOD

Clean the Brussels sprouts, removing the outer leaves. Slice each lengthwise into ¼ inch slices, retaining any pieces of the leaves that may come off. Set aside

In a large skillet, heat the olive oil over medium-high heat and add the onions. Cook the onions, stirring, for 5 to 6 minutes to soften. Add the sprout slices and cook, turning, for 5 to 6 minutes. Mix in the diced tomatoes with their juice and the balsamic vinegar. Lower the heat to just simmer, cover and cook 8 to 10 minutes until the sprouts are tender. Serve immediately

Tuscan Green Beans

Fagiolini Di Sant’ Anna (Saint Anna Beans)

INGREDIENTS
3    tablespoons olive oil
3    cloves garlic, minced
2    pounds ripe tomatoes, peeled, seeded, diced
2    tablespoons dry white table wine
1    teaspoon dried marjoram
1    teaspoon dried oregano
2    pounds green beans, trimmed, cut to 2 inches

METHOD

In a large skillet over medium heat, warm the olive oil and add the garlic. Fry the garlic for about 3 minutes, but do not let it brown. If it browns, throw it all away and start all over. Add the tomatoes, wine and spices. Simmer for 2 to 3 minutes. Add the green beans and stir to combine.

Cover and simmer over low heat for about 15 minutes until the beans are tender-crisp. Remove from the heat and serve immediately

Pork, Sweet Potato Fennel Stew

INGREDIENTS
2    tablespoons olive oil
1    pound pork loin cut to ½ inch pieces (3 cups)
1    tablespoon fennel seeds, crushed
2    cloves garlic, minced (or more)
2    cups low sodium chicken broth
2    cups dry white table wine
1    tablespoon dried thyme
2    medium sweet potatoes, cut to ½  inch cubes (3 cups)
2    small fennel bulbs, cut into 1 inch cubes (3 cups)
1    tablespoon fennel fronds for garnish (optional)
      crusty bread for serving (optional)

METHOD

In a large heavy skillet over medium-high heat, warm the olive oil. Season the pork cubes with the fennel seeds and brown them on all sides in the skillet

Add the sweet potatoes and fennel bulbs and cook, covered, until the vegetables are tender, about 10 to 12 minutes. Serve the stew sprinkled with the fennel fronds and with the crusty bread.

Based on a recipe from Real Simple magazine

Honey Lemon Tart

INGREDIENTS
16        vanilla or lemon wafers, crushed to crumbs (3/4 cup)
4          tablespoons butter or butter substitute, melted (1up)
 
1/3       cup granulated sugar
2          tablespoons flour
3          eggs
½         cup honey
1/3       cup melted butter or butter substitute (about 3 ounces)
2          tablespoons milk

 grated peel from 1 lemon (about 2 teaspoons)

 lemon juice from 1 lemon (strained) (about ½ cup)

METHOD

Preheat the oven to 325 F In a medium bowl, mix the cookie crumbs with the melted butter, stirring well until the crumbs are well covered with butter. Pour this into a 9 inch pie pan and press down with the back of your hand to distribute evenly across the pan and up the sides ½ inch. Bake in the oven for 5 to 7 minutes to set the crust. Remove and set aside.

In a large bowl, mix the sugar and flour together. Whisk in the eggs one at a time. Continue to whisk while adding the honey, melted butter, milk, lemon peel and lemon juice. Pour into the prepared pie shell and bake for about 20 to 25 minutes until the top is golden brown and a toothpick inserted into the center of the tart comes out clean. Remove from the oven and cool on a wire rack.

Based upon a recipe from the National Honey Board

Green Beans with Toasted Nuts

INGREDIENTS
1    pound green beans, ends snipped, cut to 2 inches
½   cup pine nuts, cashews or peanuts (unsalted)
2    tablespoons sesame seeds
2    tablespoons sesame oil
3    large cloves garlic, minced
1    teaspoon soy sauce
1    teaspoon lemon juice
1    tablespoon grated Parmesan cheese. (optional)

METHOD

Place 1 inch of water in a vegetable steamer and bring to a boil. Add the beans, cover and cook for 4 minutes. Drain, rinse with cold water to stop the cooking process, and set aside.

In a small skillet, add the nuts and toast over low heat until they are just beginning to brown. Remove and set aside. Add the sesame seeds and toast them to a golden brown. Remove to the dish with the nuts. To the skillet, add the sesame oil over medium-low heat. Add the garlic and cook for about 1 minute or until the garlic just begins to turn golden. Strain the oil in to a large skillet and discard the garlic.

In a small bowl, stir together the soy sauce and lemon juice. Set aside. For the large skillet, turn the heat up to medium-high and add the green beans. Cook the beans, stirring, for about 8 to 10 minutes until the beans are bright green and tender-crisp. Pour the soy-lemon juice over the beans and toss to coat. Remove to a serving dish and sprinkle with the nuts and sesame seeds. Dust with the Parmesan cheese and serve.

 

Moroccan Eggs

This recipe is for 1 serving but can be expanded to however many guests you may have. It looks difficult but really is not, and is entirely worth the effort. Amaze them all with this dish.

INGREDIENTS

EGGS
½   tablespoon butter
2    eggs
1    tablespoon low fat yogurt or sour cream
¼   teaspoon ground cumin
¼   teaspoon turmeric
¼   teaspoon ground cardamom
¼   teaspoon salt
1    tablespoon feta cheese

SAUCE
1    tablespoon olive oil
½   cup chopped onion
2    cloves garlic, minced
1    cup diced tomatoes, drained
¼   teaspoon sugar
½   teaspoon ground cumin
¼   teaspoon ground cinnamon
½   teaspoon paprika
1    pinch cayenne pepper (optional)

METHOD

EGGS
Preheat the oven to 325 F. Melt the butter in a 4 inch wide ramekin or similar round dish. Tilt the dish from side to side to spread the melted butter over the entire dish. Set aside.

In a medium bowl, beat the eggs and whisk in the sour cream until thoroughly blended. Add the cumin, turmeric, cardamom and salt and mix. Add the feta cheese and stir it into the mixture.  Pour the mix into the prepared ramekin, place the ramekin into a lipped baking dish or pie tin, add ½ cup of water to the baking dish and place into the oven.

Cook for about 20 minutes and then watch very closely until it browns very nicely. Remove gently from the oven (it may settle some), remove the ramekin from the baking dish using a flat turner or other device and put a plate over it. Using hot pads, flip the plate and ramekin over and the eggs will come out. Then, put a serving plate over the eggs and flip it again to get the eggs right-side up for serving. Surround with the sauce and serve.

SAUCE

In a medium skillet, heat the olive oil and add the onions. Cook over medium heat for 6 to 7 minutes until they become translucent and add the garlic. Cook for 1 minute and add the tomatoes and ¼ cup of liquid, either from the canned tomatoes or white table wine. Add the sugar, cumin, cinnamon, paprika and cayenne. Stir and cook for about 15 minutes – or until the eggs are done

Chicken Sweet Potatoes

INGREDIENTS
3    tablespoons Dijon mustard
2    teaspoons dried thyme
3    tablespoons olive oil, divided
2    pounds skinless boneless chicken thighs or breasts
2    medium sweet potatoes, peeled, cut into 1 inch pieces
1    large white onion, cut into 1 inch wedges

METHOD

Position a rack in the lower third of the oven and preheat the oven to 450 F.

Cut the chicken into 2 inch square pieces. Combine the mustard, thyme and 2 tablespoon of olive oil in a small bowl and spread the mixture evenly on the chicken. Toss the sweet potatoes and onion in another bowl with the remaining tablespoon of olive oil. Carefully place the vegetables in the center of a lipped baking sheet. Put the chicken on top of the vegetables and place the baking sheet to the oven.

Roast for 15 minutes, remove from the oven and turn the vegetables, temporarily removing the chicken. Replace the chicken and continue to roast for 15 to 20 minutes until the vegetables are soft and begin to brown and the chicken is done. Remove from the oven and serve.

Based on a recipe in Eating Well magazine

Sesame Asparagus

INGREDIENTS
1    bunch asparagus
1    tablespoon sesame oil
1    tablespoon sesame seeds
½   tablespoon soy sauce

METHOD

Slice the asparagus into 1 to 1 ½ inch pieces on the diagonal (1 ½ to 2 cups.). In a large skillet or wok, heat the sesame oil over high heat. Add the asparagus and, stirring constantly, cook for 5 to 6 minute until bright green and just tender Add the sesame seeds and cook for 1 minute, stirring constantly. Remove from the heat, sprinkle with the soy sauce and serve immediately with rice or steamed noodles.

Pork with Braised Cabbage

INGREDIENTS
2    tablespoons butter
4    pork loin chops
1    large onion, quartered, sliced
6    cups thinly sliced red or green cabbage (or a mix)
1    tart apple, peeled and grated
1    tablespoon brown sugar
4    tablespoons white wine vinegar

METHOD

In a large skillet, melt the butter over medium heat and brown the pork chops on both sides, about 3 to 4 minutes per side. Set aside. Add the onions and cook for 5 to 6 minutes until tender. Add the cabbage and cook, stirring, for 3 to 4 minutes. Add the apple, sugar and vinegar. Place the four chops on top of the cabbage-apple mixture, cover and simmer for 10 minutes..

Remove the pork chops, stir the cabbage and onions, turn and replace the pork chops. Cover and cook for another 8 to 10 minutes, checking on the level of crispness several times as the cabbage cooks. When it has reached the level of crispness you desire, remove from the heat and serve. You may want to pass the white wine vinegar for those who want a little more.

Transylvanian Casserole

Transylvania is a province on the Hungarian-Romania border that has changed hands several times between countries. It is also the locale for the legend of Count Dracula. From there comes this most interesting casserole gleaned from many Internet recipes, all different.

INGREDIENTS

½    cup Arborio rice
2     tablespoons olive oil, divided
2     medium onions, chopped
1     teaspoon paprika
1     pound lean pork, diced to ½ inch
1     can (16 ounces) sauerkraut, slightly rinsed, drained
½    pound smoked sausage, sliced into thin coins
3     hard-boiled eggs, sliced
½    cup sour cream

 METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 3-4 quart covered baking dish. Boil the rice in slightly salted water, drain and set aside. In a medium skillet, heat 1 tablespoon olive oil over medium-high heat and add the onions. Cook them for 5 to 6 minutes until translucent, remove from the heat and sprinkle with the paprika, mixing it in.  Set aside in a small bowl.

 

Add another tablespoon of olive oil to the skillet and return to the heat. Add the diced pork, stir well and cook for 20 minutes or until the pork is cooked through. Set aside.

Spread 1/3 of the sauerkraut in the bottom of the baking dish. Cover with half of the rice, half of the onions and half of the meat. Add slices of sausage and hard-boiled eggs. Create another identical layer and finish with the last third of the sauerkraut. Spread the sour cream over the top of the dish.

 

Cover and bake for 20 minutes. Uncover and bake for 35 to 40 minutes until all the liquid has been absorbed and the sour cream has lightly browned. Allow it to cool slightly and serve. Will make about 4-6 servings.

Tamale Pie

Even though it uses many ingredients that are also found in Mexican dishes, this is not from Mexican cuisine, but from American kitchens.

INGREDIENTS
½   cup cornmeal *
1 ½  cups water *
1    tablespoon olive oil
1    medium onion, chopped
1    small green bell pepper, seeded, diced
2    cloves garlic, minced
2    cups ground beef
1 ½ cups corn kernels
1    cup green or red salsa
1    can (7 ounces) sliced black olives
1    can (15 ounces) diced tomatoes
1    can (7 ounces) tomato sauce
½   cup shredded sharp cheddar cheese

METHOD

Preheat the oven to 325 F and grease the sides and bottom of a 3-4 quart covered casserole dish. In a medium bowl, combine the corn meal and water and set aside for at least 20 minutes. In a large skillet over medium-high heat, add the olive oil and the chopped onions. Cook for 3 to 4 minutes, stirring occasionally, and add the bell pepper. Cook for 3 to 4 minutes and add the garlic and ground beef. Cook, stirring and breaking up lumps of ground beef, for 5 to 6 minutes until the beef is all browned.

Cook for 2 minutes, lower the heat to low and add the corn, salsa, olives, tomatoes and tomato sauce, mixing each ingredient as you add it. Add the pre-soaked corn meal with any residual water and mix thoroughly. Pour the pie into the casserole dish, cover and bake for 25 to 30 minutes, until cooked through and the liquid has been absorbed. Remove from the oven, sprinkle the cheese over the top and bring to the table.

*NOTE: This recipe will serve at least six people, but if you have a large enough baking dish (5 to 6 quarts) and want to stretch the recipe to serve 8 to 10, just increase the corn meal to ¾  cups and the water to 2 ¼ cups or even further with 1 cup of corn meal and 3 cups of water. The cooking time may also increase until all the liquid is absorbed.

Southwestern Salad

INGREDIENTS
1    tablespoon olive oil
2    cups ½ inch diced chicken, thigh or breast
½   cup red or green salsa or taco sauce
1    head romaine lettuce or similar
1    can (15 ounces) red kidney beans, drained, rinsed
1    can (15 ounces) black beans, drained, rinsed
2    cups corn kernels, fresh or frozen and thawed
1    medium onion, white or purple, chopped
1    avocado, peeled and diced to ½ inch
½   cup chopped, fresh cilantro leaves
½   cup shredded cheddar cheese

METHOD
In a medium skillet, heat the olive oil over medium heat and add the chicken. Cook the chicken, stirring, for 4 to 5 minutes until browned on all sides and add the salsa. Continue to cook for 6 to 7 minutes, stirring occasionally, until the chicken is thoroughly done. Remove from the heat and set aside.

Remove the outer leaves of the romaine and wash. Cut the bottom white part off the leaves and chop to bite-sized pieces until you have 4 to 5 cups of lettuce pieces. Add this to the salad bowl. Add the beans, corn, onion, avocado, cilantro and cheese, mixing each in as they are added. Add the chicken and remaining sauce from the pan to the salad and mix well.

Serve right away or refrigerate for a few hours and serve cold. This is a fairly filling salad and should serve 6 to 8. Serve with or without dressing and garnish. Dressing can be a mix of salsa and sour cream or yogurt. Garnish with shredded cheddar cheese.

Berry Cobbler

This is the other cobbler wherein the dough surrounds the fruit as it rises. You must go and buy two packages of fresh blackberries and make this now, before blackberries are out of season and you will have to wait a whole year to enjoy it. Trust me – it’s that good and it is that easy to make.

INGREDIENTS

 6    tablespoons butter, melted
1 ¼  cup all-purpose flour
¾   cup sugar
2    teaspoons baking powder
1    cup low fat (2%) milk
3-4    cups fresh blackberries (2 packages)

METHOD

Preheat the oven to 325 F. Pour the melted butter into a 3-4 quart baking dish. In a medium bowl, mix the flour, sugar and baking powder. Add the milk and whisk to a smooth batter. Pour the batter into the baking dish, into the melted butter. Arrange the fruit on top of the batter, evenly spread. Bake for 25 minutes and see if it is golden brown. If not, bake for 5 minutes before checking again. Do not let the cobbler get too done. Remove and cool on a wire rack.

NOTE: If blackberries are out of season, find some other fruit to use; even canned cherries are good or canned peaches or apricots. Or mix two types of fruit for fun. Always use slices or slice the fruit yourself and always drain canned fruit before placing it into the dough

Fresh Plum Cobbler

This is one way of making cobbler wherein you put the bread portion on top of the fruit before baking. The other method is to put the fruit on top of the bread portion and as it cooks the bread rises and surrounds the fruit. That will be done herein as soon as I finish this cobbler. By the way, this would probably work well with peaches, apricots, nectarines and other similar fruit.

INGREDIENTS

½   cup sugar
3    tablespoons cornstarch
½   teaspoon ground cinnamon
1     tablespoon lemon juice
4     cups sliced, fresh, unpeeled plums
½    cup dry white table wine
 
1     cup all-purpose flour
1     tablespoon sugar
2     teaspoons baking powder
½    teaspoon salt
3     tablespoons butter or butter substitute
½    cup milk

METHOD

Preheat oven to 400 F. In a 2 quart sauce pan over medium heat, mix the sugar, cornstarch, cinnamon and lemon juice with the plums, stirring. Add the table wine and cook for 3 to 4 minutes until the sauce begins to thicken. Pour into an ungreased 2 quart casserole or baking dish.

In a medium mixing bowl, combine the flour, sugar, baking powder and salt. Cut the butter into this mixture until the particles are like small crumbs. Add the milk and stir to create a soft dough. Drop this by spoonfuls onto the top of the plum mixture until it is all used. Bake uncovered for 25 to 30 minutes until the topping is golden brown. Remove and cool to warm and serve with a topping of whipped cream.

Moroccan Lentil Soup

INGREDIENTS
2    tablespoons olive oil
1    cup chopped white onion
1    cup chopped carrots
3    cloves garlic, minced
½   teaspoon ground cumin
½   teaspoon ground coriander
½   teaspoon ground turmeric
1    pinch cinnamon
3    cups low sodium chicken or vegetable broth
1    cup water
1    cup dry lentils
1 ½ cups chopped cauliflower
1    can (14 ounces) diced tomatoes with juice
2    cups chopped spinach or 5 ounces frozen, thawed
2    tablespoons dried cilantro
1    tablespoon lemon juice or ½ prepared lemon, chopped

METHOD

Heat the olive oil in a large sauce pan over medium heat and add the onions and carrots. Cook the vegetables, stirring, for 10 minutes or until the carrots are softened. Add the garlic and cook for 1 minute. Add the spices and continue to cook for 1 minute until they become fragrant.

Add the broth, water, and lentils. Bring to a boil, reduce the heat to a simmer, cover and cook until the lentils are tender but not mushy, about 45 to 55 minutes.

Add the cauliflower, tomatoes, spinach, cilantro and lemon and continue to cook until the spinach is wilted and soft, about 4 to 5 minutes. Remove from the heat and serve with crusty bread and a green salad for dinner for 4 or as a soup for 6 to 8

Eggplant Tomato Stacks

As you can tell by the picture, I cooked these a bit too much. Golden brown - not dark brown, please. However, they still were delicious. If fact, I get hungry just looking at the photo. Have to make some more…

INGREDIENTS
1    medium globe eggplant
¼   cup Kosher salt
3    tablespoons olive oil
¼   cup all-purpose flour
2    beefsteak tomatoes, 3 inches round
8    round slices Provolone cheese

METHOD

Slice the eggplant into eight ½ inch slices, discarding the end cuts. Toss the eggplant with the Kosher salt in a large bowl being sure that each slice receives a good coating. Place the eggplant slices into a colander and set it somewhere drainage will not harm anything. Leave the eggplant for at least 2 hours.

Rinse each eggplant slice and dry with paper towels. In a large skillet over medium-high heat, add the olive oil. Place the flour into a medium bowl and dredge each eggplant slice on both sides, knocking off any excess. Fry the slices, turning once, until they are a golden brown on both sides. Remove onto paper towels to drain.

Preheat the oven to 325 F and line a baking sheet with aluminum foil. Slice the tomatoes into 8 slices, all about ¼ inch thick, discarding (or eating) the outer slices Build the four stacks by starting with the four largest slices of eggplant and placing them of the foil-covered baking dish. Add a tomato slice to each, then a slice of cheese. Add another slice of eggplant, tomato and cheese and bake for about 20 minutes until the cheese is well melted. Change the oven to broil and broil the stacks until the top layer of cheese is golden brown. Remove from the oven and allow them to cool slightly before eating.

Options:  add a leaf of fresh basil on each tomato slice or sprinkle with a little dried basil. Or, brush the bottom eggplant slices with some good Balsamic vinegar.

Cassoulet

INGREDIENTS
BEANS
2    cups dry white, navy or great northern beans
3    cups chicken broth
3    cups water

VEGETABLES
1    slice thick cut bacon, diced to ½ inch
1    medium onion, diced small (1 cup)
2    ribs celery, diced small (1 cup)
2    medium carrots, diced small (1/2+ cup)
4    cloves garlic, minced
2    cups dry white table wine
2    tablespoons tomato paste

SPICES
½   teaspoon fresh ground pepper
1    tablespoon dried rosemary
1    tablespoon dried thyme
2    tablespoons dried parsley leaves
2    bay leaves

MEAT
2    tablespoons olive oil
8    ounces pork loin, cut to ½            inch cubes
2    chicken thighs, skinless, boneless cut to ½  inch cubes
8    ounces kielbasa or polish sausage, sliced to ½ inch coins

TOMATOES
1    can (15 ounces) diced tomatoes

METHOD

Place the beans into a large sauce pan and add the broth and water. Bring to a boil and reduce the heat to a simmer and cook for 1 hour or until the beans are softened.  Alternatively, soak the beans overnight in the broth and water and then cook for 20 minutes. In a large skillet, brown the bacon until crisp. Remove the bacon to the saucepan with the beans and remove all but 1 tablespoon of the fat from the skillet (pour into the garbage, not down the drain.)

Add the onion, celery, carrot and garlic to the skillet and cook, stirring, for 5 to 6 minutes. Add the wine and tomato paste. Add all the spices and the bay leaves, combine, cook for 5 to 6 minutes and pour into the beans.

Preheat the oven to 350 F. In a large skillet, heat the olive oil over medium-high heat and brown each of the meats (pork, chicken and sausage) individually about 5 to 6 minutes, removing each when browned to the sauce pan with the beans. Add the tomatoes to the pan and mix, then place into an oven-proof casserole dish, preferably pottery. Bake covered for 40 to 60 minutes until the beans are tender. Remove the bay leaves and serve.