This was our sustenance at the annual Dartmouth Regatta evening festivities. It is full of flavour with a soothing consistency - perfect for outside eating or a winter meal. I usually made it ahead, then reheated it just before we left for the regatta and kept it hot in a huge, wide old thermos. If you want to save time you can use those good Spanish jars of large flageolet beans, but home-soaked beans are that much better.
Put the beans into a large bowl, pour on plenty of cold water and leave to soak in a cool place until the next day.
Drain the beans, tip them into a saucepan and cover generously with water. Bring to the boil and cook at a rolling boil for a few minutes, then lower the heat. Cover and simmer gently for 20-35 minutes until the beans are just soft but not breaking up. Drain and leave on one side.
Peel the onions and cut up roughly. Peel the garlic cloves and slice crossways. Halve the peppers lengthways, discard the core and seeds, then slice across fairly thinly. Trim, halve and quarter the fennel bulbs.
Melt the butter with
Add the garlic and stir for a minute, then tip the mixture into a large bowl. Heat another
Cut the pork into chunks and slice the kabanos sausages roughly into
© 2010 Josceline Dimbleby. All rights reserved.