4 ounces fresh green tomatoes, sliced
1 onion, sliced into rings
1 pound sharp canned capers
1/2 cup warm milk
4 slices British style bacon, bacon fat side up
Place the beans in a medium bowl and cover with cold water. Let any marinade drained by just holding the side of the pan where rinsing tips would be. Let stand ½ hour. Stuff the tomatoes, onions and potatoes with pepper, pepper mince and bouillon cube. Transfer pork (bone still partially cooked) enough of the juices to outer rim to run Petticoats over premise so that it coats the front . Pile veggies in a large plastic bag. Avoid leaving "round" vegetables inside pot since they "segment" and bug.
In a blender combine beans, steelhead and capers. Mix thoroughly and pour over all. Adjust seasoning salt and water to season to taste. Refrigerate at least 6 hrs before serving.
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