500 g dried white haricot beans
500 g pork belly (salted or fresh), cut into strips
250 g pork rind, cut into thin strips
2 whole cloves
2 onions, whole
2 cloves garlic, crushed
10 ml salt
Freshly ground black pepper to taste
Bouquet garni: 4 sprigs parsley, 3 pieces celery, 1 piece leek, 2 bay leaves, 1 sprig fresh thyme, all tied together
500 g smoked sausage
Place beans in potjie.
Cover with cold water and bring slowly to the boil.
Boil for 5 minutes.
Remove from heat and allow to stand, covered, for 1 hour.
Add pork belly and rind.
Stick cloves in onions and add to potjie together with garlic, salt, pepper and bouquet garni.
Cover with lid and simmer slowly until meat is tender.
Replenish with heated stock if necessary.
Make shallow incisions in the sausage and add to potjie 15 minutes before serving.
Remove bouquet garni.
Slice sausage thickly and return to potjie.
Stir gently, then serve with French bread and mixed green salad.