500 g of watercress
1 kg of chopped potatoes
250 g haricot beans
1/4 kg of salted pork
1 finely chopped tomato
1 finely chopped onion
3 cloves of garlic
1 green pepper a few strands of saffron
1/2 dl of oil
1 l of water
Salt

Soak the beans and the pork separately overnight. Place the beans in a casserole dish covered with water, when it comes to the boil, bring down with half a glass of water. Bring to the boil again and add the washed and finely-chopped watercress and the meat. Half-way through cooking, add the chopped potatoes, the onion, tomato and the chopped peppers, the crushed garlic, the strands of saffron and the oil. Continue cooking until all the ingredients are done.