Potée comtoise

Method

1. 1 Soak the white beans for 8 hours and set them aside, and soak the smoked pork belly in cold water for 1 hour to reduce the saltiness.
2. 2 Boil smoked bacon with thyme for 80 minutes; the broth will impart a smoky flavor to the entire pot.
3. 3 Cook the white beans for 40 minutes, then add the carrots and leeks.
4. 4 Radishes are the staple vegetable of Comté village, so use the largest quantity and cook for 30 minutes.
5. 5 Add the potatoes and Morteau sausages in the last 25 minutes, without piercing the sausages.
6. 6 Do not add salt as the smoked meat is already salty enough; serve with Dijon mustard and pepper.

With an appliance

• Pressure cooker 2 hr

  Replace steps 2-3: high-pressure boil the meat for 30 minutes, then release the pressure naturally, and cook the white beans for another 12 minutes under high pressure.