|Ham hocks||1 Pound|
|White pea beans||1 Pound|
|Beef consomm||5 1⁄4 Ounce (More If Necessary)|
|Tomato juice||1 Cup (16 tbs)|
|Onions||2 Large, each stuck with 4 cloves|
|Whole garlic||4 Clove (20 gm), peeled|
|Dried thyme||1 Teaspoon|
|Boneless lamb/Boneless chicken||1 Pound, cubed|
|Spanish sausages||4 (Hot)|
|Boneless pork||1 Pound, cubed|
|Bacon fat||3 Tablespoon|
|Freshly ground pepper||To Taste|
|Onions||2 Large, chopped fine|
Place the ham hocks, pea beans, consomme, tomato juice, whole onions, garlic, bay leaves, and thyme in a large saucepan.
Add enough water to cover by 1/2 inch and bring to a boil.
Turn the flame as low as possible, cover, and barely simmer for 5 hours; add more water if necessary.
When the 5 hours are about up, presoak a large clay pot, top and bottom, in water for 15 minutes.
In a frying pan, brown the lamb, sausage, and pork in the bacon fat.
Add salt and pepper to taste, then place in the presoaked pot.
In the same frying pan, brown the chopped onions in the meat drippings, then add to the meat in the pot, along with the ham hock bean mixture. (The combination should be soupy; you may have to add a small amount of consomme.)
Cover the pot and place in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 1 hour.