Soak the beans in cold water for four to six hours. String the onion with bay leaf and cloves. Tie greens with thyme and bacon rind.
Drain beans, reserving two deciliters of bean cooking water, place in a large pressure cooker with the water, onion, greens and bacon and bring to a boil. Simmer at low temperature for 20 min.
Finely chop the vegetable onion. Season pork shoulder, sauté in clarified butter, turning. Reduce heat, add onions,
Sauté for five minutes. Squeeze garlic and add and extinguish with two deciliters of bean cooking water. Add tomato puree and simmer for a few minutes.
for a few minutes. Now add the whole to the beans form, mix thoroughly. Close the pressure cooker. Put it on the first shelf for about 20 minutes.
Take out the meat and bacon, cut into slices. Cut the pork rind in the greens into fine strips, vegetables into pieces. The rest is not used. Cut the saucisson into slices three millimeters thick. Preheat the oven to 175 °C.
Layer beans with pork rind, bacon, meat, vegetables, saucisson and a little freshly ground pepper in an ovenproof dish. Finish with saucisson. Sprinkle breadcrumbs on top, drizzle with clarified butter. Bake in the middle of the oven for about 40 minutes. : Kitchen practice
Actually, homemade ®breadcrumbs¯ taste best: old baked
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