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Ingredients
2 pounds dried white beans
2 pig's feet, split
1 10-ounce can plum tomatoes, coarsely chopped
Coarse salt and freshly ground pepper to taste
1 cup parsley, finely chopped
4 cloves garlic, minced
6 tablespoons butter
1 cup dried bread crumbs
Nutritional analysis per serving (12 servings)
54 grams carbs; 32 milligrams cholesterol; 387 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 12 grams fiber; 327 milligrams sodium; 24 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the beans with cold water and pick over carefully. Put them in a heavy casserole with the pig's feet and tomatoes. Add water to cover. Season with salt and pepper, cover and simmer for about 1 ½ hours, or until cooked, adding more water if necessary. Set aside until half an hour before serving.
- Step 2
Preheat oven to 425 degrees. Stir in to the beans the parsley, garlic, 4 tablespoons butter, more salt and pepper if necessary. Sprinkle with bread crumbs, dot with remaining butter and bake, uncovered, until sizzling.
The beans may also be heated on top of the stove. Omit the bread crumbs.
Private Notes