DIRECTIONS:
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In a heavy 8 to 10 quart casserole, bring 2 quarts the water to a boil
over high heat.
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Drop in the beans and boil them briskly uncovered for 2 minutes.
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Then remove the casserole from the heat and let the beans soak for 1 hour.
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Drain the beans in a sieve or colander set over a large bowl and return
them to the casserole.
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Measure the bean-soaking liquid, add to it enough additional water to make
4 quarts and pour it into the casserole.
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Add the onions, garlic, and salt pork and bring to a boil over high heat,
meanwhile skimming off the foam as it rises to the surface.
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Reduce the heat to low and simmer partially covered for 1 hour.
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Add the ham and simmer about 1 hour longer, or until the beans are barely
tender.
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Meanwhile, place the sausage in an 8 to 10 inch skillet and prick them
in two or three places with the point of a small, sharp knife.
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Add enough cold water to cover them completely and bring to a boil over
high heat.
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Then reduce the heat to low and simmer uncovered for 5 minutes.
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Drain the sausages on paper towels.
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When the soup has cooked for its allotted 2 hours, drop in the sausages,
stir in the saffron, and cook 30 minutes longer.
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Taste and season liberally with salt and a few grindings of pepper.
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Then with a slotted spoon, transfer the salt pork, ham and sausages ot
a plate.
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Cut the pork and ham into 1/2 inch cubes and slice the sausages into 1/2
inch thick rounds.
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Return the meat to the soup and simmer for 2 to 3 minutes.
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