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’.
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 3cm (1¼in) cubes. Ad