Wash beans well and then leave them
soaking in 1 litre of water overnight.
On the
next day, cook the beans and water on
low heat for about an hour with the beef
stock.
While the beans are cooking, cut the meats into bite size chunks, put them all in a pan, cover them with water and boil them for about ten minutes.
Chop the onions and the garlic finely and mix in random herbs and spices (a spice mix for salads would work well here). Heat three spoons of oil in a frying pan and fry the onion mixture until it caramelizes. Add a ladle full of beans (which at this point should be soft) and mash it together with the fried onion mixture. Put the bay leaves into this mush and let it fry for a few minutes. Pour everything back into the beans.
Put the strained meats into the beans and add a cup of water. Stir. Add salt and hot pepper sauce to taste.
Serves 5 over rice. Can and should be served with peeled oranges and boiled, salted and shredded collard greens.