Soak 1-1/2 cups dried whole yellow peas, dried navy beans, pea beans or lima beans in 6 cups cold water overnight. Next day, cook in same water until tender, adding 1/2 a bay leaf, if you like.

Beans should be cooked uncovered on very low heat to prevent them from bursting. Cooking time may range from 30-60 minutes, or even longer, depending on the size and dryness of the peas or beans.

When fully cooked, drain in colander. Brown 1 1/2 lbs. cubed, boneless pork in 3-4 Tablespoons lard or salt pork or bacon drippings on all sides. Add 2-3 chopped onions. When onions are golden or just begin to brown, add 3/4 cup court bouillon or beer and simmer covered 50 minutes.

Add drained peas or beans, toss with meat, and continue simmering under cover 15 minutes.

Meanwhile, combine 1-2 Tablespoons sharp brown mustard, 2-3 Tablespoons plum jam (Polish or domestic), 2 teaspoons marjoram, 1 teaspoon Maggi extract, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1-3 buds mashed garlic. Mix with several Tablespoons of pan liquid and add to meat and beans.

Simmer until meat is very tender. This dish is very good when baked in an oven. Adjust flavor with about 1 teaspoon lemon juice or vinegar, or 1-2 Tablespoons pickle juice from brine-cured dill pickles. This dish should be just faintly sweet & sour. Thicken sauce with a little flour if necessary.