3 cups sliced celery
2 1/2 pounds salt pork, cubed
2 tablespoons vegetable oil
2 carrots, grated
1/2 cup red wine, divided
1/2 teaspoon ground black pepper
1 pinch salt
1 tablespoon lemon juice
2 tablespoons chopped onion
1 carrot, grated
1 1/2 teaspoons lemon juice
2 tablespoons cider vinegar
2 (4 mug) cans garbanzo beans, rinsed, drained, by half
1 cup white beans, carrots, sliced, peeled and diced
Preheat oven to 375 degrees F (190 degrees C).
Place cubes of celery in a shallow dish or bowl. In a large bowl, combine 1/2 cup vegetable oil, 1/3 cup water, 1 cup carrots, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt, 1/2 cup lemon juice and 1/3 cup buttermilk. Mix well, then spoon mixture into pan and sprinkle with 1/2 cup 1/2 canned broth, 2 tablespoons salt and chicken bouillon granules.
Arrange tomatoes in a layer in center of dish. Pour 2 tablespoons margarine over all, then sprinkle generously all over cubes.
Bake in preheated oven for 45 to 50 minutes, until crust is golden and potatoes and chicken are cooked through and tender. Sprinkle top with 1/2 cup chopped onion and 2 teaspoons lemon juice.