Juneda’s rural pottery

Ingredients

• extra virgin olive oil (2 dl)
• Pork neck bacon (250 g)
• Pork chops (4-5, cut into pieces)
• Sausage (900 g)
• Allium sativum (5)
• Onion (3 medium-sized)
• tomato (500 g, ripe or in puree)
• rosemary (one sprig)
• Espelette pepper
• White wine (1/4 litre)
• water (500 ml)
• Ground apple (1.5 kg)
• Fresh spinach (2 kg) or frozen spinach (1.6 kg)
• snails (600 g)
• black sausage (500 g)
• navy beans (500 g)
• salt
• pepper

Heat the oil in the earthenware pot, then add the lard, ribs, and sausage, which should have been cut into pieces beforehand.

Remove the sea bream from the pot and set it aside.

Add the chopped garlic and onion to the pot, then add the thyme and chili pepper to your liking.

Come back in 10 minutes, then add the diced and browned tomatoes for another 3 minutes.

Add the white wine and chopped apples; cook for about 10 minutes.

Add the cleaned and chopped spinach, the washed snails, and the water.

Cook over low heat for about 15 minutes, then add the reserved meat, salt, and pepper to taste.

Cook until the potatoes are almost tender, then add the sliced sausages and green beans.

Remove the pot from the heat and let it rest for at least 20 minutes before serving.