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(1 Votes)


  • 2 pounds navy beans, soaked overnight
  • 1 pound salt pork, cubed
  • 10 parsley sprig, fresh
  • 2 cups onion, diced
  • 3 garlic clove, finely chopped
  • 2 bay leaf
  • 3 cloves, whole
  • 2 T olive oil
  • 1 pound lamb, mutton or pork, chunks
  • 2 cups onion, chopped
  • 3 garlic clove, finely chopped
  • 6 ounces tomato paste
  • 1 ts thyme, dried
  • 3 cups stock
  • freshly ground black pepper
  • 2 ts tamari
  • 1 pound poultry, cooked, unboned
  • 1 pound sausage
  • 1 1/2 cup dry bread crumbs
  • 1 cup parsley, chopped

Yield: 10 servings. Place soaked beans in an 8-quart pot and cover with water. Wrap salt pork in cheesecloth and tie securely. If using fresh herbs, tie them together for easy removal. Add salt pork, parsley, onion, garlic, bay leaves, and cloves and bring to a boil, stirring occasionally. Then lower the heat and simmer. Discard the scum that bubbles to the top. Add boiling water as necessary to keep the beans covered. When the beans are cooked, set aside to soak in their broth. Heat the olive oil in a medium saucepan. Saut# the red meat until well browned. Add the onions and cook on low until translucent. Add garlic, tomato paste, thyme, stock, pepper, and tamari. Bring to a boil, then wimmer for an hour. Remove meat chunks and set aside. While the meat simmers, bring water to a boil in a medium saucepan. Add the sausage, well-pricked, and cook until the excess fat drains off. Pour off any remaining liquid and brown sausage well. Drain on towels, cool, and cut into 2" pieces. Drain beans and reserve the broth, removing the pork rind, parsley and bay leaves. Spoon 1/3 of the beans into a 4-quart casser#le. Cover beans with a layer of half the meat, including the poultry. Add another third of the beans, followed by the rest of the meat. Add the remaining third of the beans. Pour in meat broth. Add some of the reserved bean broth if needed to cover beans with liquid. Mix 1 1/2 cups bread crumbs and parsley, and sprinkle in a thick layer over the beans. Bake two hours at 350 F. Check every half hour and if the top is crusty, break the crust and spoon a bit of liquid over the top of the beans. The top should be well browned but not dried out.

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