|Haricot beans||8 Ounce (225 Gram)|
|Streaky salt pork||8 Ounce, soaked for up to 12 hours (225 Gram)|
|Boned lamb shoulder||8 Ounce (225 Gram)|
|Onions||8 Medium, skinned and sliced|
|Lard||1 Ounce (25 Gram)|
|Stock||1 Pint (600 Milliliter)|
|Garlic||1 Clove (5 gm), skinned and crushed|
|Tomato paste||30 Milliliter (2 Level Tablespoon)|
|Garlic sausage||4 Ounce, sliced (100 Gram)|
|Sugar||5 Milliliter (1 Level Teaspoon)|
|Freshly ground black pepper||To Taste|
|Fried crumbs||4 Ounce (100 Gram)|
Wash the beans and pour boiling water over them; leave to soak for at least 1 hour.
Remove the rind from the pork and cut the meat into strips.
Remove excess fat from the lamb and cut the lamb into similar sized pieces.
Fry the onions in the hot fat in the uncovered pressure cooker, then fry the meats until browned.
Pour in the stock and add the beans, garlic, tomato paste, sliced sausage, sugar, bayleaf and seasoning.
Cover with the lid and bring to high (15 lb) pressure.
Cook for 20 minutes.
Reduce pressure slowly.
Spoon the contents of cooker into a hot casserole; sprinkle with a layer of fried crumbs before serving.