1 c. haricot or butter beans
Salt
1/4 c. olive oil
2 lbs. lean pork, cubed
1/4 c. flour
Pepper
1 lb. onions, sliced
2-3 cloves garlic, sliced
2 1/2 c. beef stock
1/3 c. tomato puree
1 tbsp. Worcestershire sauce

Soak the beans in cold water overnight. Drain and place in a large saucepan with enough fresh cold water to cover. Add a little salt and bring to the boil. Simmer for 1 hour.

Meanwhile, heat the oil in a large flameproof casserole. Coat the meat in seasoned flour and brown on all sides over a moderate heat. Drain off any excess fat and arrange the onions and garlic on top of the meat. Pour in the stock with the tomato puree and Worcestershire sauce. Bring to the boil, cover and place in a moderate oven, 325 degrees, for 1 hour.

Drain the haricot or butter beans and add to the casserole. Adjust seasoning if necessary. Re-cover and return to the oven for a further hour or until the meat is tender and the beans are cooked. Serves 6.