25 g (1 oz) butter
450 g (1 lb) salt pork, cubed
2 onions, finely chopped
2 cloves garlic, crushed
450 g (1 lb) dried haricot beans, soaked in cold water overnight
4 small leeks, sliced
100 g (4 oz) carrots, chopped
4 raw potatoes, washed and cubed
150 ml (1/4 pt) tomato juice
150 ml (1/4 pt) red wine
300 ml (1/2 pt) strong black coffee
450 g (1 lb) salt pork, cubed
2 onions, finely chopped
2 cloves garlic, crushed
450 g (1 lb) dried haricot beans, soaked in cold water overnight
4 small leeks, sliced
100 g (4 oz) carrots, chopped
4 raw potatoes, washed and cubed
150 ml (1/4 pt) tomato juice
150 ml (1/4 pt) red wine
300 ml (1/2 pt) strong black coffee
method
1. Melt the butter and add the pork, onions and garlic.
2. Cook gently until the onion is soft and transparent. Season to taste.
3. Put the beans in a large casserole, add the pork and onion mixture and stir in the leeks, carrots, potatoes, tomato juice, red wine and coffee.
4. Mix well. Put the covered casserole in the oven and bake for 2 1/2 to 3 hours at 180°C (350°F) Gas 4 until the beans are tender and most of the liquid absorbed.
5. If the beans are still firm and all the liquid has been absorbed, add extra coffee and continue to cook until tender.
6. Check the seasoning and serve hot with fresh crusty bread.
2. Cook gently until the onion is soft and transparent. Season to taste.
3. Put the beans in a large casserole, add the pork and onion mixture and stir in the leeks, carrots, potatoes, tomato juice, red wine and coffee.
4. Mix well. Put the covered casserole in the oven and bake for 2 1/2 to 3 hours at 180°C (350°F) Gas 4 until the beans are tender and most of the liquid absorbed.
5. If the beans are still firm and all the liquid has been absorbed, add extra coffee and continue to cook until tender.
6. Check the seasoning and serve hot with fresh crusty bread.
serving amount
serves 6
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