Piggy Bank Cassoulet
|White beans||1 Pound, dried (500 Gram)|
|Water||2 Liter (8 Cup)|
|Pork shoulder butt||1 Pound (500 Gram)|
|Margarine||15 Milliliter (1 Tablespoon)|
|Onions||2 Medium, chopped|
|Tomato||1 Medium, seeded and chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped celery||15 Milliliter (1 Tablespoon)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Pork sausages||4 , cooked and sliced|
Rinse beans under cold running water.
Drain and combine with water in a large kettle.
Bring to boil and cover.
Boil 2 minutes, remove from heat, and let stand 1 hour.
Drain and reserve liquid from beans.
Cut pork into bite size cubes.
Melt margarine in a heavy deep pot.
Saute pork until browned.
Add chopped onion.
Cook and stir about 2 minutes.
Add beans, 4 cups (1 L) bean liquid, and the remaining ingredients.
Cover, turn heat low and simmer 2'A hours or until beans are tender.
Add more bean liquid or boiling water during cooking if beans begin to dry out.
If you prefer, bake the bean mixture in a covered casserole or bean pot at 300F (150C) for about 3 hours until beans are tender.