Contributed by: Mrs. Mary Jane Blount Montgomery, Alabama


  • 2 lb. dried navy beans
  • 1/4 lb. salt pork, diced
  • 1 cup chopped onion
  • 1 - 10 1/2 oz. can tomato puree
  • 2 carrots, sliced
  • 4 cloves of garlic
  • 1 sm. jar pimento-stuffed olives
  • 2 lbs. smoked pork butt, sliced
  • 1 1/2 lb. Spanish-style sausage
  • 1/2 tsp pepper
  • 1 5 lb. duckling and giblets
  • 1 tsp salt
  • 1 c. boiling water


Cover beans with water. Soak overnight; drain. Place beans in large pot; cover with salted water. Bring to a boil. Boil for 2 minutes; let stand for 30 minutes. Fry salt pork; add onion, tomato puree, carrots and garlic. Simmer for about 15 minutes or until onion is tender. Add to beans. Drain and slice olives. Add pork slices, sausage, olives and pepper to bean mixture. Cover; cook for 2 1/2 to 3 hours; stirring occasionally. Add giblets and salt to boiling water. Cover and simmer until tender. Cool. Chop giblets; add with giblet liquid to beans. Rinse duckling with cold water and prick with fork. Place on rack in pan. Bake in 350 degree oven for 2 hours or until done. Remove from oven; slice. Alternate layers of bean mixture and duckling in casserole. Bake in 350 degree oven for 1 to 2 hours, stirring occasionally.

Yield: 8 - 10 servings

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Submitted 6/13/05.
Source: The Beta Sigma Phi Holiday Cookbook
Submitted By: Jean Trenholm
Country Style Cassoulet