Instructions
Place the beans in a large saucepan and add enough water to cover them by an inch.
Bring the water to a boil over high heat.
Lower the heat and let the beans boil gently for .
Remove the pan from the heat, cover the pan and let the beans soak for one hour.
Strain the beans and discard the cooking water.
Add enough additional water to the pan to cover the beans by an inch.
Bring the water to a boil, lower the heat and simmer for one hour.
(Alternatively, cover the beans with water and let them soak for at least .) Drain the beans and put them in a heatproof casserole.
Cut the salt pork into pieces and add (with the pork hock) to the beans.
Add the whole onions and carrot.
Place the parsley, thyme, bay leaf and garlic in a small muslin bag (or wrap in cheesecloth) and add to the beans.
Add enough water to cover the ingredients in the casserole.
Bring to a simmer over medium-high heat and skim as necessary for a few minutes.
Lower the heat and simmer the ingredients for about 1-1/2 to or until the beans are tender, adding more water if the mixture looks dry.
Remove the onion, carrot and the muslin bag.
Pour the olive oil into a sauté pan over medium heat.
Cook the sausage for several minutes or until the sausage pieces have browned.
Remove the sausage and set aside.
Add the other meats and brown them.
Add the onion and cook for .
Add the tomatoes, tomato paste and stock.
Cover the pan and simmer for .
Check the contents occasionally and add more liquid as necessary.
Preheat the oven to 425 degrees.
Spoon the sausage plus pan ingredients into the casserole with the beans.
Mix gently.
Cover with the breadcrumbs.
Dot the surface with butter.
Bake for .
Reduce the heat to 350 degrees.
Cook for 1 to 1-1/, breaking the crust and mixing it with the ingredients underneath during the first .
If the mixture seems dry when the crust is broken, add more stock by the half cupful.
Makes 6-8 servings