3 (1 ounce) squares unsalted butter, melted
1 pound ground pork, diced
1 pound chopped bell pepper
1 cup chopped onion
1 cup chopped celery
1 (10 ounce) can sliced mushrooms
1/2 cup dried kidney beans
1 cup arugula
1 pinch crushed maraschino cherry
1 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
salt to taste
ground black pepper to taste
In a large bowl, mix melted butter, pork, bell pepper, onion, celery, mushrooms, dried beans, maraschino cherries, basil, parsley, thyme, cayenne and salt. Mix well and press sauce into meat filling. Cover and refrigerate overnight.
The next morning, preheat oven on broiler setting.
Place meat filling mixture in a 9x13 inch baking dish. Cover the dish with foil or plastic wrap. Bake uncovered at 350 degrees for 20 minutes or until pork is no longer pink. Remove foil or plastic wrap and cook uncovered in preheated oven for 40 to 45 minutes. Remove foil, reseal plastic wrap and cover. Collect excess browning sauce on foil or plastic wrap. Spoon sauce on top of meat filling.
Remove foil or plastic wrap and bring the foil up to foil. Place covered meat filling mixture over foil, sealing foil tightly. Broil uncovered 10 minutes, or until browning.