You can do a cassoulet kind of thing. Usually you would use duck and garlic sausage, but I find using pork butt and chorizo or Cajun sausage is something people like down here.
For four gallons:
Cut a pound of bacon into lardons and fry. Leave grease in pot and set aside the lardons.
Brown five pounds pork butt in Same pot with bacon grease. If pots not big enough do this all at once, do it in two or three stages. Take out the meat and set aside.
Brown three pounds of onions in the bacon and butt grease until soft.
Add three or four cups white wine with the onions and simmer until the liquid is halved.
Add two 35 ounce cans of tomatoes to the wine and onions and simmer all this for about 15 minutes or until there is very little liquid left.
Add back the pork butt and about 15 cups of pre-soaked beans. Add about two pounds of chorizo.
Add chicken stock until the beans and meat are covered, plus about an inch.
Put the pot in the oven and bake at 210 degrees for 5 hours or until the beans are tender and the pork is fork tender.
Brown about two cups of bread crumbs and fold that into the pot. Add Back the reserved bacon.
Serve in bowls.
This post was edited on 4/19 at 3:11 pm