|Beans/Haricot butter / black||3 Ounce|
|Lean pork||8 Ounce|
|Corned beef||4 Ounce, diced|
|Bacon rasher||1 , diced|
|Pork sausages||4 Ounce, sliced|
|Orange juice||4 Tablespoon|
|Red wine||4 Tablespoon|
|Olive oil||1 Tablespoon|
|Cooked rice||4 Ounce|
|Onion||1 Small, sliced|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Orange||1 , sliced|
Soak beans overnight, then cover with fresh water and simmer until almost tender.
Cut pork into 1-inch cubes, add to beans and simmer for about 1 hour.
Add diced corned beef, bacon and sausages and cook for a further hour.
By this time mixture should be about half covered with liquid, if much more than this remove some surplus liquid when removing beans.
If less, add a little more water or stock.
Remove a cupful of beans and rub through a sieve, return to pork mixture, stir until thickened by bean puree, add orange juice, wine and seasoning to taste.
Fry onion and garlic until golden coloured.
Put rice in a deep dish, pour meat mixture on top, garnish with fried onion and garlic and orange.
Serve with Avodaco pear salad .