|Salt pork||1 Pound, cubed (0.5 Kilogram)|
|Dried haricot beans||1 Pound, soaked overnight in cold water and drained (White Variety, 0.5 Kilogram)|
|Smoked pork sausages||1 Pound, cut into 2.5 cm/inch pieces (0.5 Kilogram)|
|Garlic||8 Clove (40 gm)|
|Butter||3 Ounce (75 Gram)|
|French mustard||1 Teaspoon|
|Chopped parsley||2 Tablespoon|
Preheat the oven to moderate 180°C (Gas Mark4,350°F).
Put the salt pork and beans in a casserole and pour over just enough boiling water to cover.
Add the bouquet garni and cover.
Put the casserole into the oven and cook for 3 hours, or until the beans are tender.
Remove from the oven and add seasoning to taste and the sausage pieces.
Return to the oven to cook, uncovered, for a further 30 minutes.
Meanwhile, to make the butter, half fill a saucepan with water.
Add the salt and garlic cloves and bring to the boil.
Boil for 10 minutes.
Transfer the cloves to a mortar and pound or mash them, with the butter, to form a smooth paste.
Stir in the mustard and parsley.
Remove the casserole from the oven.
Strain off any liquid and remove the bouquet garni.
Stir in the garlic butter and serve.