Courtesy of Delia: (serves 6)
3/4 lb white haricot beans
1/2 shoulder of lamb (inside half, not the leg half, bone removed)
1 lb belly of pork, boned and cut into strips
1/2 lb streaky bacon in one piece
1/2 lb garlic sausage in one piece
4 juniper berries
2 med onions, chopped
a bayleaf
2 cloves garlic
a sprig thyme
a small sprig rosemary
a few stalks parsley
5oz fresh white breadcrumbs
salt and pepper
Wash beans well in about two changes of water (no need to soak overnight) before placing in saucepan with 3 pints cold water. Bring to simmering point, and after about 2 mins put aside and leave for an hour for beans to absorb liquid
Meanwhile prepare other ingredients:
trim any really excess fat off lamb and cut meat into very large chunks
pare rind as thinly as poss from bacon and pork, chop rinds into very small pieces
leave pork slices whole
chop bacon into 6 large chunks
peel and chop garlic sausage into largish pieces
tie herbs into little bunch
crush garlic
crush berries (pestle or back of teaspoon)
When beans are ready, drain them and discard water
Put beans into large saucepan with bacon, rinds, sausage, onions, garlic, juniper, herbs and freshly ground pepper (no salt). Cover with 2 1/2 pints cold water, simmer gently 1 1/2 hours.
halfway through cooking time, preheat oven gas 3 / 170C / 325F, roast the lamb and pork for 45 mins.
when meat is cooked, the bean mixture is also ready.
empty contents of saucepan into a sieve or colander placed over a bowl, let it drain, retain the liquid, remove the herbs.
Butter a 5 pint casserole dish. Arrange half bean mixture over the base, put lamb and pork on top, season with salt and pepper, add rest of beans. Add 3/4 pint of the bean cooking liquid, cover entirely with the breadcrumbs and cook in the oven uncovered for 1 1/2 hours.
Doesn't say whether it could be bottled but I would think not in view of the fact it has meat in it. Could probably be frozen, though?