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|Navy beans||16 Ounce|
|Cold water||4 Cup (64 tbs)|
|Boiling water||6 Cup (96 tbs)|
|Diced salt pork||1⁄4 Pound|
|Chopped parsley||2 Tablespoon|
|Bay leaf||1 Small|
|Lean lamb shoulder||2 Pound|
|Pork shoulder||1 Pound|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Canned tomato sauce||7 1⁄2 Ounce|
|Garlic||1 Clove (5 gm)|
Serving size: Complete recipe
Calories 6916 Calories from Fat 3791
% Daily Value*
Total Fat 422 g649.6%
Saturated Fat 151.2 g755.8%
Trans Fat 0.5 g
Cholesterol 1047.3 mg
Sodium 6425.5 mg267.7%
Total Carbohydrates 413 g137.7%
Dietary Fiber 127.2 g508.7%
Sugars 49.5 g
Protein 369 g738.4%
Vitamin A 71.8% Vitamin C 162.9%
Calcium 117.3% Iron 303.9%
*Based on a 2000 Calorie diet
Put beans and soaking water in large kettle.
Add boiling water, salt pork, 1 tsp. salt, 1 chopped onion, parsley, cloves, thyme and bay leaf.
Bring to boil, cover and simmer 20 minutes.
Add salami, cover and cook until beans are tender, about 30 minutes.
Heat oven to 325 degrees.
Cut excess fat from lamb and pork.
Roll cubes in mixture of flour, 1 tsp. salt and 1/4 tsp. pepper.
Heat oil in heavy saucepan that can go in the oven.
Add meat and brown lightly.
Add 2 cups chopped onions for last few minutes of browning and cook, stirring, until onions are transparent.
Add lamb bones, tomato sauce and garlic.
Cover and put in oven.
Bake 1 hour or until meat is tender.
Drain beans, saving liquid.
Discard lamb bones.
Layer beans and meat in 4-qt. casserole.
Combine bean liquid and gravy from meat and pour over all.
Bake 2 hours, uncovered.