Simple Stew

250g/9oz dried haricot beans, soaked overnight in cold water and drained

1 bay leaf

½ onion, halved

2 cloves garlic

25g/1oz lard

120g/4oz lean ham in a single piece

120g/4oz bacon in a single piece

1 litre/1¾ pints warm water

1kg/2¼ lb cabbage, preferably Savoy, shredded

500g/1 lb 2oz potatoes, diced

Salt

Put the beans, bay leaf, onion, garlic, lard, ham and bacon into a large saucepan and pour in 1 litre/1¾ pints cold water. Bring to the boil, then lower the heat and simmer for 15 minutes.

Add 250 ml/8floz fresh cold water, bring back to the boil and simmer for a further 15 minutes. Do this twice more at 15-minute intervals, then simmer for a further 15 minutes (making a total cooking time of about 1¼ hours.)

Using a slotted spoon, remove the beans from the pan. Put about half the beans in a bowl, add some of the stock from the stew and set aside. Put the remaining beans in a food processor and process to a purée.

Scrape the bean purée into the stew. Add the warm water and when the stew comes back to simmering point, stir in the cabbage.

Continue to simmer for 1 hour, then add the potatoes and season with salt.

Cook for a further 45 minutes, until the potato and cabbage are tender.

Add the reserved beans. Remove the pieces of ham and bacon, cut them into small cubes and return them to the stew.

Taste and adjust the seasoning, if necessary. Serve in a soup tureen.

Serves 6