|Great northern beans||1 1⁄2 Pound (small size)|
|Boneless pork loin||1 1⁄2 Pound, fat trimmed (1 piece)|
|Salt pork rind||1⁄4 Pound (or fresh)|
|Onion||1 Large, sliced|
|Celery stalks with leaves||2 , chopped|
|Dried thyme||1 1⁄4 Pinch|
|Garlic||2 Clove (10 gm)|
|Pork sausage||1 Pound, sliced|
|Parsley sprigs||1 Cup (16 tbs), chopped|
1) Soak the beans overnight in cold water with 1 tablespoon salt.
2) Preheat the oven to 325°F.
3) In a roasting pan, place the pork and roast until the thermometer inserted in the pork, reads about 275°F. Allow to cool, slice into 1-inch cubes and reserve the pan juices.
4) In a pan, boil the pork rind in cold water to blanch. Drain and repeat the process thrice. Lastly drain and cut the rind into triangles.
5) In a large clay pot, drain and transfer the beans, add fresh water, onion, celery, bay leaf, thyme, garlic, and blanched pork rind.
6) Cover and bake the beans mixture in the preheated oven for 4 hours.
7) After baking for 3 hours, stir in the sausage, pork cubes and reserved pan juices. Season with the salt and pepper to taste.
8) Place the pot in the oven and bake uncovered for 1/2 hour, or until a brown crust is formed on top.
9) Stir the crust, gently into the bean mixture, bake further until another crust forms.
10) Spoon into individual serving plates or bowls, sprinkle each serving with parsley and serve immediately.
Sprinkling a layer of fresh white bread crumbs over the beans mixture while baking in the oven for more crusts.