Vijfschaft (Dutch Stew)

• 12 lb kidney beans or 12 lb pinto beans
• 2 lbs carrots, sliced
• 4 onions, sliced and divided into rings
• 2 green apples, peeled and cut in wedges
• 2 lbs potatoes, thinly sliced
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 teaspoon sage
• 1 tablespoon cornstarch
• 4 tablespoons butter
• 12 lb bacon, sliced, cooked
• 1 large smoked sausage, sliced

1. Soak the beans overnight in water to cover; drain and put in a large heavy casserole.
2. Cover the beans with water and bring to a boil.
3. Lower the heat to medium low, cover and simmer 1 hour.
4. Add the carrots, onions and apples; let cook 15 minutes longer.
5. Add the ingredients potatoes through sage and continue cooking 20-30 min until potatoes are tender.
6. Stir in the cornstarch dissolved in 2 Tbs water to thicken the sauce.
7. Stir in the butter until it melts.
8. Remove from heat, top with the bacon and sausage and serve.

kidney beans, carrots, onions, green apples, potatoes, salt, pepper, sage, cornstarch, butter, bacon, sausage

Taken from www.food.com/recipe/vijfschaft-dutch-stew-96355 (may not work)