|Dried pea beans||4 Cup (64 tbs), drained|
|Garlic||2 Clove (10 gm), mashed|
|Carrots||2 , quartered|
|Onions||2 (Each Studded With 2 Whole Cloves)|
|Bouquet garni||1 , tied (Parsley, Celery, Bay Leaf, And Thyme Tied In Cheesecloth)|
|Salt pork||1⁄4 Cup (4 tbs), diced|
|Duck/Goose drippings / cooking oil||2 Tablespoon|
|Boneless pork||1 1⁄2 Pound, cubed|
|Boneless lamb||1 Pound, cubed|
|Bermuda onions||2 , chopped|
|Chopped shallots/Green onions||1 Cup (16 tbs)|
|Celery||1 Cup (16 tbs), thinly sliced|
|Tomato sauce/Tomato juice||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Garlic/Polish sausage, sliced||1|
|Duck/Goose||1 , removed from bones and cut into bite-size pieces|
Combine beans, water, and salt in large kettle.
Let stand overnight, or boil for 2 minutes and let soak for 1 hour.
Add garlic, carrots, onions, bouquet garni, and salt pork.
Bring to a boil.
Simmer, covered, for 1 hour, skimming surface as needed.
Heat drippings in skillet.
Add pork and lamb and brown on all sides.
Add to bean mixture.
In the same skillet, cook chopped onions, shallots, and celery until soft.
Add tomato sauce and wine and simmer for 5 minutes.
Add to beans together with garlic sausage.
Simmer, covered, over low heat for 1 hour, or until beans and meats are tender.
If necessary, add a little water to prevent scorching.
Skim off excess fat.
Discard bouquet garni.
Transfer mixture to large casserole.
Add pieces of duck.
Bake, covered, in preheated moderate oven (350° F.) for 35 to 45 minutes.
Stir 2 or 3 times.
Check occasionally for moisture; if necessary, add a little water.
Makes 8 to 10 servings.