1: Prepare 500 g white haricot beans. If you are using fresh beans, boil them for 10 minutes in salted water. For dried beans, leave them to soak overnight in cold water.
4: Salt and pepper the 500 g pork meat all over (a nice bit of shoulder here).
5: Pour 2 tablespoons oil into a frying pan on high heat. When really hot, add the meat and suasage (smoked if possible). Brown rapidly on all sides.
6: Sit the meat on top of the vegetables.
7: Prick the sausage.
8: Add 2 cloves garlic, 2 bayleaves, 5 leaves sage and pour 1 litre 500 ml Vegetable stock over. The level of the stock should cover all the vegetables. Put on the lid and cook in the oven at 300°F (150°C) for at least 4 hours.
9: After this time the meat should be "confite" (can be shredded with a fork) and the vegetables deliciously flavoured with a melting texture. Serve directly on the table so that everyone can help themselves.
Remarks
The 4 hours cooking time is only a guide. Feel free to make it longer if you like, but then reduce the temperature to 270°F (130°C). If you don't have vegetable stock, a chicken stock cube will work just fine.