pork
serves 8
450g / 1lb small haricot beans, soaked for 12 hours
120g / 4oz leeks, chopped fine
3 onions, finely chopped + 90ml / 3 tbsp diced small
2L / 31/2 pints chicken
stock
225g / 8oz rindless streaky bacon, chopped
120g / 4oz garlic sausage, sliced or cubed
1 leg of goose, boned and diced
salt and freshly milled black pepper
2.5ml / 1/2tsp garlic salt
2.5ml / 1/2tsp dried thyme
2 sprigs of parsley
1 bay leaf
450g / 1lb tomatoes, peeled and diced
90ml / 3 tbsp celery, diced
30ml / 2 tbsp oil
150ml / 1/4 pint dry white wine
In a large pot bring the stock to a boil, add the beans, bacon,
sausage and goose meat and all the seasonings and simmer for
11/4 hours, removing the meat after 45 minutes
and setting it aside.
After 11/4 hours, drain the beans, reserving the
stock.
In a seperate pan using the oil, fry the diced onion and celery with the
tomatoes, after 3-4 minutes stir in the wine. Add this mixture to the
beans and mix well.
Fill an ovenproof dish with alternate layers of beans, goose, sausage and
bacon,
pour on the stock and bake in a pre-heated oven at 2200C /
4250F / Gas mark 7 for 11/4
hours.