|Northern beans/Dry white beans||1 Pound|
|Water||6 Cup (96 tbs)|
|Lamb||1 Pound, cut into 1 inch cubes|
|Salt pork||1⁄4 Pound, cut into 1/2 inch cubes|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs) (California)|
|Water||1⁄4 Cup (4 tbs)|
|Smoked sausage/Polish sausage||1⁄2 Pound|
|Parmesan cheese/Breadcrumbs||2 Tablespoon|
Soak beans overnight, or at least 6 hours.
Drain beans and place them in crock cooker with water.
Cover and cook at Low heat for 6 hours, or on High heat for 2 to 3 hours, or until beans are tender but not mushy.
Drain beans, reserving the liquid.
In a large skillet, saute salt pork until fat coats the bottom of the pan.
Add lamb, and stir until browned on all sides.
Stir in onion and garlic, and cook until they brown.
Remove from heat, and stir in all ingredients except sausage.
Into the crock cooker, spoon a layer of beans, then a layer of meat and seasonings, repeating several times and ending with a bean layer.
Pour about 1/2 cup of the reserved bean liquid over the mixture.
Cover and cook at Low heat for 10 to 12 hours, or overnight.
An hour before serving, cut sausage into 1/2 inch slices and stir them gently into the beans.
Cover and finish cooking.
If beans seem dry, stir in a little more of the bean liquid.
At serving time, sprinkle the top of the beans with breadcrumbs or a little Parmesan cheese.