La Sobronade

Name: La Sobronade (Stew of white beans, pork and vegetables)
Cuisine: French
Ingredients: 500 g (1 lb) salt belly of pork; 250 g (½ lb) white haricot beans, pre soaked; 2 medium sized potatoes, sliced; 1 large clove garlic, chopped; 3 large sprigs parsley; salt, pepper; salt, pepper; 4 slices of bread; 1 winter turnip or several spring turnips; 1 winter turnip or several spring turnips; 3 carrots; 1 stick celery; onion stuck with 2 cloves; onion stuck with 2 cloves; bouquet garni; 6 peppercorns

Stew of white beans, pork and vegetables

Preparation info

Serves
4

Difficulty
Easy

Appears in

Goose Fat & Garlic

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’.

Ingredients

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

Europe
France
Stew
Winter

Method

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 (1¼ in) cubes. Ad