Ingredients:

• 375 grams Borlotti beans (haricots rouges)

• 500 grams smoked pork

• 1 medium onion finely chopped

• 1 tablespoon finely chopped thyme

• 2 tablespoons chopped parsley 

• 1 teaspoon crushed garlic

• 1 teaspoon crushed ginger

• 2 tablespoons oil

• 6-8 cloves

• salt  to taste

1. Soak Borlotti beans in cold water for 1 hour.
2. Cut smoked pork into 1 inch (25mm) cubes. Finely chop onion. Finely chop parsley. Remove thyme leaves from sprigs and put aside. Crush garlic and ginger.
3. Drain Borlotti beans of all water in a coarse sieve. This will allow all impurities to drain away. Remove the cloves. Put the soaked beans in a pressure cooker. Pour in clean cold water until a 25mm or 1 inch cover is obtained. Stir in one tablespoon of salt or to taste. Place lid on pressure cooker and close. Allow to cook under medium heat until pressure builds up. Cook for 15 minutes under pressure. Remove from heat and allow to cool. 
4. Place two tablespoons of oil in a deep casserole saucepan. Heat under medium heat. When hot, put in the cubed smoked pork, finely chopped onion, crushed garlic and ginger, thyme and half the parsley. Stir gently and allow to cook until the smoked pork starts cooking. Carefully remove the cooked beans with a slotted spoon and put into casserole saucepan with the smoked pork and other ingredients. 
5. Allow to cook under medium heat and allow to simmer until cooked to your preference. Some people like the beans half cooked, others want it creamy. So allow to cook according to taste.
6. Carefully remove from casserole saucepan and place in serving dish. 
7. Sprinkle chopped parsley over and enjoy.
8. Serve with rice. Can also be eaten with fresh crusty bread.