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PdfBeans And Meat Stew
Soak the beans, either overnight or using a quick soak method.
Cook the salt pork or bacon to render the fat, then brown the other meats.
Sauté the carrots, celery, and onions in the rendered fat.
Add the garlic and tomato paste.
Drain and rinse the soaked beans, then add them to the pot.
Cover the beans with stock or water and add the bay leaves, thyme, rosemary, and cloves.
Simmer the beans until they are tender.
Dissolve the gelatin in a small amount of water, then stir it into the stew to thicken it.
Transfer the stew to an oven-safe dish and bake at 300°F (150°C) for a couple of hours, periodically breaking the crust that forms on top.
Serve the stew, optionally topping it with crispy breadcrumbs.