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6 to 8
Easy
By Keith Floyd
Published 1988
This is one of the oldest known dishes in British cooking, being for centuries the farmworker’s mainstay during the winter months. He would have a barrel of salted or pickled pork and a barrel of dried beans. Originally, the two ingredients were boiled separately, probably because of the excessive saltiness of the meat. Parsley sauce was and is the traditional accompaniment.
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