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Vintage Recipe Box 95
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- 1½ cups navy beans, soaked overnight in water to cover
- 1 large piece salt pork
- 2 lbs. lamb (preferable breast but can use lamb shanks or combination of shanks, lamb stew meat, etc.)
- 1 onion, cut in half and stuck with 5 or 6 cloves
- 2 carrots, scraped, cut in chunks
- 1 stalk celery
- 1 tsp. thyme
- 1 bay leaf
- Large piece of sausage
- Cook beans and salt pork in soaking water 1½ hours.
- In skillet, brown lamb, vegetables and salt pork that was cooked with beans.
- Add to bean pot, stir in seasonings and salt and pepper to taste.
- Place sausage on top.
- Bake in 225° F. oven for 2 hours, adding water as needed.