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ingredients (for 4-5 persons)
500g red spotted beans, alternatively red or green ones
500g small potatoes
150g small carrots
2 middle-sized onions
5 garlic cloves
1 bell pepper
200g zucchini
150g cabbage
150g broccoli
100g young chard
1/2 a fennel
1/4 of a knob celery
200g pancetta or another streaky bacon
2tbsp olive oil
salt, pepper, thyme
cooking:
Clean, wash and cut the beans straight before cooking.
Boil for 10 minutes, remove, then rinse with cold water and leave it aside.
Peel potatoes and carrots and cut them into rough pieces.
Remove stem and seeds of the bell pepper, peel Zucchini, remove cabbage stalk.
Cut bellpepper, zucchini and cabbage into broad strips.
Cleave broccoli into flowerets and mince the leaves.
Cut chard into rough pieces.
Cut off the tops of the fennel stalks, remove the strings and chop it up.
Peel off the knob celery cut it into strips or pieces.
Remove the paring of onion and garlic and chop it finely.
Place the whole vegetable and the bacon, combined with oil, pinch of salt, some peppercorns and thyme in a pan covered with 6l water, bring it to the boil, reduce heat and let it simmer for 1 1/2 hours.
Season with salt and pepper, cut bacon into pieces.
Serve the hotpot with fresh, crunchy white bread.
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