Sabo Bule

Method

1. Drain the soaked patani and cover with plenty of fresh water. Bring to a full boil for at least 10 minutes, then lower the heat and simmer until almost tender. Drain; never use the soaking water.
2. If using already cooked beans, rinse and drain them and begin with the pork.
3. In a separate pot, heat oil and brown the pork lightly. Add onion and garlic and cook until fragrant.
4. Add tomatoes and cook for 6–8 minutes, mashing them until they form a loose sauce.
5. Add the beans, stock, bay leaf, and fish sauce. Simmer gently until the pork and beans are fully tender.
6. Mash only a small ladle of beans against the side of the pot if you want a little more body; the broth should remain relatively thin.
7. Add leafy greens and cook just until wilted. Adjust salt and pepper.
8. Turn off the heat, let the thin bean broth settle for 5 minutes, and ladle it over rice with a balanced share of pork, beans, and greens.