Soak 1.4 lb haricot beans for 12 hours. Wash, cover with water, bring to the boil and skim. Add 3 1/2 oz lardons of bacon, 2 crushed cloves of garlic, 12 crushed peppercorns, 1/4 tsp saffron and 2 salted pig's trotters.

Simmer for 2 hours, remove the trotters, cut into dice and return to the drained beans together with 9 oz slices of shallow-fried black pudding.