| pork chop | 6 | large | | beef stew meat | 1 | lb | | navy beans | 1 | lb | | onions | 4 | large |
| parsley | 3 | tbls | | thyme | 1 | pinch |
| bacon fat | 3 | tbl | | pepper | 1 | to taste |
| salt pork or ham | 1 | slice | | sausage | 1 | lb |
| tomatoes | 1 | can | | garlic | 5 | cloves |
| bayleaf | 2 | leaves | | basil | 1 | tsp |
| salt | 1 | to taste | |
Directions:
soak beans overnight. simmer in water or chicken stock with bay leaf for 2 hours till tender but not mushy.
Drain, throw away bayleaf and save liquid for later. brown all meats and set aside. saute onions till translucent then add garlic. saute for 2 minutes before adding drained tomatoes. continue to saute for 5 minutes then add parsley and basil and continue to saute for another 2 minutes.
mix the beans into the onions and layer the beans and meat in a casserole dish. pour in the reserved liquid from the beans to cover the dish. place in preheated 350 degree oven covered for 30 minutes and check to see if the dish is simmering.
once simmering, turn down the heat to 250 and simmer for 2 hours till the beans are soft and the juice has been absorbed.
continue to cook uncovered for another hour. check and add additional reserved liquid if the dish becomes dry.
