Pork and Bean Stew
|Dried white kidney beans/Navy beans||1 Pound|
|Onion||1 , studded with 3 cloves|
|Boneless pork shoulder||2 Pound, cut into 1-inch cubes|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomato puree||1 Cup (16 tbs)|
About 3 hours before serving: In large kettle, boil beans with 2 quarts water and 1 tablespoon salt for 2 minutes.
Remove from heat; let stand one hour.
Add onion studded with cloves, celery stalks and bay leaf; cover; simmer one hour.
Meanwhile, in Dutch oven or large heavy kettle, in hot shortening, thoroughly brown pork and onions.
Spoon off any excess fat.
Add 1 1/2 teaspoons salt, garlic and 1 1/2 cups water; cover; simmer 40 minutes.
Stir in tomato puree and pepper; continue cooking until meat is tender, about 20 minutes more.
Drain beans, removing onion, celery and bay leaf.
Stir beans into pork and simmer about 10 minutes longer, stirring once or twice.