|Dried great northern beans/Marrow beans||1 Pound|
|Butter/Bacon fat||2 Tablespoon|
|Onions||2 Medium, sliced|
|Garlic||2 Clove (10 gm), crushed|
|Canned whole tomatoes||8 Ounce (1 can)|
|Onion||1 Small, studded with 2 whole cloves|
|Beef broth||1 Quart|
|Garlic sausages||1⁄2 Pound|
|Vegetable oil||2 Tablespoon|
|Boneless pork shoulder||1 Pound (fresh)|
|Boneless lamb shoulder||1 Pound|
Soak beans overnight in 3 quarts water.
Drain in a colander.
Heat butter in a large saucepan and cook sliced onions and garlic over medium heat until soft.
Add beans, ham hock, tomatoes, clove-studded onion, pepper, bay leaf and broth.
Simmer, covered, over very low heat about 2 hours or until beans are nearly tender.
Remove clove-studded onion and bay leaf.
In a large skillet, brown sausages in oil; remove.
Cut pork and lamb into 1-inch cubes and brown in the skillet a little at a time.
Cut meat from ham hock.
In a 4-quart casserole, arrange beans and meats in alternating layers, adding salt (the amount depending on the saltiness of the beef broth) and the liquid that the beans were cooked in.
Cover and bake in a 350Â° oven about 1 1/2 hours or until beans and meats are tender.
Check the casserole from time to time and add more broth or water if beans become too dry.
They should be moist but not soupy.