Steven Rezsutek steve@synapse.gsfc.nasa.gov

Bring to a boil:

5 cups turkey stock (from smoked turkey)
2.5 qt. water

Add:

1.5 lbs. Great Northern Beans
3 chile rojo enteros
3 dried bay leaves

Restore boil, cook for approx 2 minutes and remove from heat. Allow to stand for at least 1 hour.

Bring back to a simmer, and add:

1/2 lb. bacon, cut in 3" strips
1 onion, sliced
3 mirasol chiles, dried, chopped
3 charlston hot chiles, dried chopped
4 cloves garlic, unpeeled
2 cloves
1/2 tsp. tarragon
1/2 tsp. thyme
4 bay leaves, dried

Simmer for 1.5 hours, and remove from heat. Set aside.

Cube and brown:

6 oz. pork tenderloin
6 oz. beef sirloin
6 oz. venison shoulder

Deglaze the pan with:

2 cups light red wine (I used a Villard Noir I'd made)

and add:

2 cups venison stock
1 cup water
9 - 10 chilpotle in adobo, chopped (the contents of a 5 oz. can
) 3 Tbl. rocoto paste
4 cloves garlic, chopped

Simmer gently for 1.5 hours.

Blend together and form into patties:

1.5 lbs. Pork sausage
2.5 tsp. yellow chile powder

Brown, drain, and set aside.

Drain beans, reserving cooking liquid, and place in a large casserole.

Cut into pieces, and add to the beans:

2 lbs. smoked turkey meat
1/2 lb. polish sausage
the pork sausage from Pt. 3

Evenly distribute over the surface:

5 yellow chiles, seeded and sliced

Pour over the top:

the stew from part 2

gently working beans with a fork to evenly distribute the liquid.

The liquid should come just to the top of the beans. If necessary, top up with:

bean cooking liquid.

Garnish with:

several sprigs fresh dill, chopped
3/4 cups bread crumbs

Bake at 375F until a crust forms on the surface, approx 25 - 30 minutes. Reduce heat to 350F and cook for an hour or so.

Serve.