Kale cassoulet

Directions

1. Place the beans in a large bowl, cover with 2l water and set aside to soak over night. Place the salt pork in a large basin.

2. Cover with plenty of water and set aside to soak over night. Drain the beans and place in a large pot (this needs to be large enough to hold the beans and the meat).

3. Cover with water, bring to a boil and skim the surface. Reduce to a simmer and cook for 40 minutes, covered.

4. Add the meat and sausage and cook for 20 minutes more then add the kale and pumpkin. Bring back to a simmer and cook for 30 minutes, or until all the ingredients are tender.

5. Heat the oil in a small pan and use to fry the onion and garlic for about 5 minutes, or until lightly browned. Stir the tomato into this mixture.

6. Bring to a simmer and cook for about 10 minutes or until the tomato has broken down then stir into the meat and bean mixture.

7. Crumble in the stock cubes and stir to blend. Add hot pepper sauce to taste and serve.

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