Beagles bean casserole recipe

The Beagle: The word beagle actually came from the French word "begle". This dog used to chase hare in the French countryside. It is actually one of the oldest hounds in history. Beagles have a reputation for eating almost anything you give them.

Ingredients
1 cup navy beans, dried (soaked overnight)
1 ½ tablespoons vegetable oil
½ kilo cooked pork, chopped in small pieces
½ cup chopped baby cabbage
1 garlic clove, minced
1 big carrot, chopped
½ cup tomato juice
1 tablespoon mustard
1 ½ tablespoons molasses
½ teaspoon allspice, ground
½ cup dog broth
Salt
Ground black pepper

Rinse soaked beans out and put them in a pot with fresh water to cover them. Boil over high heat, once boiling, reduce heat and simmer them covered, for 2 hours, or until tender. Check on the beans occasionally and add water if necessary. In a frying pan, heat up the vegetable oil over medium heat and add in the pork browning on all sides. Take pork out of frying pan and reserve. Add in the baby cabbage and garlic to frying pan and cook until the baby cabbage are soft and translucent. Next, add the carrots, tomato juice, mustard, molasses and the salt and pepper to taste. Mix well. Over low heat, simmer the vegetables uncovered for 25 – 30 minutes. Add water when necessary. Simmering is done when the carrots are tender.

Stir the broth and the put away pork into the vegetables and simmer it all for about 40 – 45 minutes covered. Preheat oven to 150 C: Add the meat and vegetables to the beans, mix well and put the mixture into a casserole. Cover it and bake for about 2 hrs. Makes 1 ½ kilos approximately.