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Pork & bean potjie

potjie No. 3 or 4

This recipe is based on traditional French cassoulet, a dish of dried beans simmered slowly with a selection of meats.

500 g dried white haricot beans

500 g pork belley (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 s tock it 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 wioth French bread and mixed green salad.

serve 6