La Sobronade

Stew of white beans, pork and vegetables

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

La sobronade is a rustic winter dish from the Périgord where haricot beans are also cultivated. The climate and soil are ideal for their success – they like to have ‘their feet in the water and their heads in the sun’.


  • 250 g (½ lb) white haricot beans, pre soaked
  • 500 g (1


Drain the soaked beans and put them into a large, earthenware pot or a flameproof casserole. Trim off as much of the layer of fat from the pork as possible and cut the lean meat into 3 cm ( in) cubes. Ad