Potjie No: 2 & 3
Serves: 8 – 10
Cooking Time: 3 hours
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Ingredients
250 g kidney beans
250 g haricot beans
1 litre cold water
15 ml cooking or olive oil
1.5 kg beef shin (sawn into thick slices)
250 g pork belly (cut into pieces with rind kept on)
1 medium onion (chopped)
1 x 410 g can tomatoes (chopped)
500 ml beef stock
10-15 ml salt
1 small piece of chilli
250 g green beans
2 large frankfurters
Method
Rinse dried beans thoroughly under cold water.
Place in a No.2 potjie.
Cover with 1 litre cold water and bring slowly to the boil.
Boil rapidly for 5 minutes.
Remove from heat, leave lid on and allow to soak for 1 hour.
Heat oil in a No.3 potjie.
Add meat and brown.
Add onion and saute lightly until golden brown.
Drain beans and place on top of meat.
Heat tomatoes, stock, salt and chilli and add to meat.
Cover with lid and simmer for 2-2.5 hours or until meat is almost tender.
Top and tail green beans, place on top of meat.
Cut frankfurters into thick slices and place on top of beans.
Cover and simmer for 12-15 minutes or until green beans are just cooked but still crisp and the sausages heated through.
Stir gently.
This is a one-pot meal and does not require any side dishes.
