Recipe for cooking french bean casserole with pork

Recipes from France :: French Main Dish Meats

4 c. water
1 lb. (2 1/2 (two and a half) c.) dried Great Northern or navy beans
1 1/2 lb. (one and a half lbs. ) boneless pork shoulder
1 lb. link sausage, 1-in. pieces
6 slices bacon, 2-in. pieces
4 med. carrots, sliced
2 med. onions, sliced
2 cloves garlic, chopped
2 bay leaves
1 (6 ounce) can tomato paste
2 tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. dry mustard
1/4 tsp. pepper
Minced parsley 

Heat water and beans to boiling in Dutch oven; boil 2 mins. Remove from heat; cover and let stand 1 hour. Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer until almost tender, about 1 1/2 hours (do not boil or beans will burst). Drain, reserving liquid.

Trim fat from pork; cut pork into 3/4-in. cubes. Cook and stir pork, sausage and bacon over med. heat until brown; drain. Place beans, meat mixture, carrots, onions, garlic and bay leaves in ungreased 4-quart bean pot, casserole or Dutch oven. Add enough water to reserved bean liquid to measure 2 c..

Mix reserved liquid, tomato paste, salt, thyme, mustard and pepper; pour over beans. Add water to almost cover mixture. Cover and bake at 325 degrees fahrenheit, stirring occasionally, 1 hour.

Uncover and bake until beans are of desired consistency, about 1/2 an hour.

Remove bay leaves. Garnish with parsley.

Yields 8 servings.