|Dried pea navy beans||2 Pound|
|Salt pork||1⁄4 Pound, diced|
|Chopped onion||1 Cup (16 tbs)|
|Canned tomato puree||10 1⁄2 Ounce (1 Can)|
|Carrots||2 , sliced|
|Garlic||4 Clove (20 gm)|
|Smoked pork butt||2 Pound, sliced|
|Chorizo sausage/Spanish style sausage||1 1⁄2 Pound|
|Pimiento stuffed olives||4 3⁄4 Ounce, drained and sliced (1 Jar)|
|Duckling||5 Pound (Including Giblets)|
|Boiling water||1 Cup (16 tbs)|
Cover beans with water and soak overnight.
In large pot, cover beans with salted water and bring to boil.
Boil 2 minutes; let stand 30 minutes.
Fry salt pork; add onion, tomato puree, carrots and garlic.
Simmer until onion is tender, about 15 minutes.
Add to beans with pork butt, sausage, olives and pepper.
Cover and cook 2 hours and 30 minutes to 3 hours, stirring occasionally or until beans are tender.
Add giblets and salt to boiling water; cover and simmer until tender.
Chop giblets and add with giblet liquid to beans.
Rinse duckling with cold water and prick with fork.
Place on rack and roast in 350 degree oven 2 hours or until done.
Remove meat in slices.
Alternate layers of beans and meats in casserole.
Bake in 350 degree oven 1 to 2 hours, stirring occasionally.