Beans, Pork And Tomato Stew - cooking recipe

Ingredients

2 c. dried white beans, navy or Great Northern
6 c. water
2 tsp. salt
3 slices bacon, diced
1 Tbsp. olive oil
1 1/2 lb. boneless pork loin end, cut in 1-inch pieces
3 garlic cloves, finely chopped
1 1/2 tsp. salt
freshly ground black pepper
1 tsp. rosemary, crumbled
1/4 c. parsley, finely chopped
2 c. tomatoes, chopped or 16 oz. can
1/2 to 1 c. beef broth
1 Tbsp. Dijon mustard

Preparation

Wash and pick over beans, discarding bad ones.
Place in a saucepan with the water and bring to the boil.
Turn off heat; cover and allow to soak for 1 hour.
Bring to a simmer and cook on low heat, covered, until beans are tender but not soft (about 45 minutes to 1 1/2 hours).
Add salt after 1/2 hour of cooking. Drain and set aside.