Lots of tender sweet onions with beans and garden tomatoes make the back drop for a phenomenal soup/stew infused with marinated pork. Slow cook this all day in a crock pot and you have a home filled with glorious aroma and a meal that begs to be shared with a nice crusty French Baguette.
~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 cups of cleaned, dried navy beans 3 1/2 lbs of cubed pork (I used a pork shoulder) which can be marinated if desired in a dry rub of paprika, onion powder, garlic powder and fresh cracked pepper over night in the refrigerator. 9 cups of water
6 small or 4 large sweet onions diced 2 1/2 lbs of fresh garden tomatoes, cored or 1 1/4 cans (28 oz can) of ripe tomatoes 1/2 cup of brown sugar 1/2 cup of malt vinegar 2 tablespoons of salt 1 1/2 tablespoons of fresh ground pepper 1 1/2 teaspoons of powdered sage 1 1/2 teaspoons of powdered rosemary 1 1/2 teaspoons of powdered thyme 1 1/2 teaspoons of marjoram or oregano
This is the easy part. Place all of the ingredients into a large crock pot (at least 6 quart), stir well and place on a high heat setting for 4 hours, then low heat for another 4 hours. Stir a few times during the cooking. Place a cookie sheet under the crock pot for potential spillage.