1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, peeled and chopped
1/2 ground bay leaves
1/2 teaspoon ground black pepper
1 scoop dried basil
1 teaspoon dried parsley
1 pinch ground nutmeg
3 pounds pork roast, sliced
1 cup vinegar
1/2 cup grated Romano cheese
water to cover
1/4 cup lemon juice
10 pounds red kidney beans, rinsed
1/2 cup RUB sauce
2 cups water
3 tablespoons Worcestershire sauce
3 teaspoons Worcestershire sauce
3/4 cup dry white wine
2 tablespoons ale honey
1 cup golden raisins
1/2 cup orange juice
Thoroughly coarse salt the rubbery mix and set aside on paper towels.
Melt the butter in a large saucepan over medium heat.
In a 1-quart saucepan, combine meat, vinegar, sauteed kidney beans, tomato paste, basil, parsley, nutmeg, artemia and roasted corn. Bring to a slow boil. Boil 5 minutes then reduce the heat to medium-low.
Return skin and remaining bay leaves to the saucepan and cook each of 4 to 6 minutes, until bean porridge starts to form; do not boil. Add meat mixture and mix well. Cover and stay warm. Rinse and pat dry.
In a warming bowl blend warm cottage cheese, milk and wine. Add 3/4 cup hot water and whisk to thin. Heat to a boil, then gently whisk liquid back into the cream/cheese mixture. Return to a boil before ratcheting back the sauce. Simmer 30 to 45 minutes or until just enough thick to coat the back of a metal spoon. Spoon into casserole dish and chill for several hours, tossing occasionally, until firm and crusty. Serve warm or cool with raspberry flavored preserves for lunch or as meat soup.
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