La Garbure Hendayaise

• 1 lb haricot beans
• 2 lb shoulder end of belly of pork

Soak the beans overnight. Put them in a large pan and bring them to the boil with twice their quantity of water. Simmer them for half an hour, then immerse the piece of pork, and cook gently for a further hour with the lid on. Then, having prepared the vegetables and cut them into slices (peas and beans excepted), put them into the pan and let the cooking proceed until the vegetables are tender