KEY POINTS:
WHITE BEAN AND SAUSAGE STEW
Serves 6
300g dried white haricot beans
600g pickled pork
1 savoy cabbage
Sea salt and freshly ground black pepper
2 carrots, peeled and quartered
2 swedes, peeled and quartered
1 onion studded with 4 cloves
4 cloves of garlic
Bouquet garni (bay leaf, thyme, parsley)
1kg spicy sausages
500g waxy potatoes such as desiree, peeled and quartered
Dijon mustard
Soak beans overnight and drain. Remove outer leaves of cabbage and quarter. Put in salted boiling water for 10 minutes. Drain, run under cold water and core.
In a heavy-based pot put beans, pork, carrots, swedes, onion, garlic, pepper and bouquet garni. Cover with water, bring to boil, cover, simmer for 1 1/2 hours. Add sausages, cabbage, potatoes.
Bring back to boil then lower to simmer for half an hour. Season. Remove the meat, discard bouquet garni, drain vegetables, reserving broth. Reduce broth by boiling if it needs more flavour. Cut up the pork and sausages.
Eat the broth, vegetables and meat together or have the broth first then the meat and vegetables with lots of mustard.