Lamb with Beans

Materials	Metric	US
muttong	640 g	22.57 oz
white beans, dry	260 g	9.17 oz
pork lard	10 g	0.35 oz
pork bones for making stock	200 g	7 oz
Ingredients for 1 kg (2.2 lb) of materials
salt	13 g	2-1/2 tsp
pepper	0.5 g	1/4 tsp
garlic	3.0 g	1 clove
paprika	1.5 g	2 tsp
vinegar	18 ml	1 Tbsp
wheat flour	30 g

Instructions

1. Soak beans for 12 hours in water. Stir. Dry beans must gain 85% in weight (use scale). If more weight gain is needed soak beans longer.
2. Cut mutton into 1 inch (25 mm) pieces. Mix with salt, pepper and garlic.
3. Place pork bones in pot, cover with 600 ml (20 oz) water and boil for 4 hours. Strain the stock.
4. Making the roux. Heat the lard in a frying pan, adding flour. Stir continuously until light brown. Add 160 ml (2/3 cup) of pork stock (leftover liquid from boiling bones) and mix together. Add vinegar and mix.
5. Mix diced meats, ground skins, diced onion, spices and the roux together.
6. a. Pack about 160 g meat (5.64 oz) and cover with roux-stock liquid. Add about 200 g (7.05 oz) beans into pint jars. Fill with hot boiling stock leaving 1 inch headspace.
   b. Pack about 100 g of meat (3.52 oz) and cover with roux-stock liquid. Add about 120 g (4.23 oz) of beans. Fill with hot boiling stock leaving 1 inch headspace.
7. Remove air bubbles, adjust lids and process at once at 250° F, 121° C:
   1/2 Pint jars - 50 min
   Pint jars - 60 min