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Ingredients
1 pound dried white beans
2 pig's feet, split down the middle
1 10-ounce can plum tomatoes, coarsely chopped, with their juice
Freshly ground pepper to taste
½ cup finely chopped parsley
2 cloves garlic, minced
3 tablespoons butter
Coarse salt to taste
½ cup dried bread crumbs
Nutritional analysis per serving
41 grams carbs; 36 milligrams cholesterol; 324 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 10 grams fiber; 320 milligrams sodium; 21 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 them over carefully. Put them in a heavy casserole with water to cover. Add the pig's feet and the tomatoes. Season with pepper, cover, and simmer for about 1 ½ hours or until cooked, adding more water if necessary. Set aside until 30 minutes before serving.
- Step 2
Preheat the oven to 425 degrees. Stir the parsley, garlic, 1 ½ tablespoons butter, and salt into the beans. Sprinkle with bread crumbs, dot with remaining butter and heat through uncovered until sizzling.
The beans may also be heated on top of the stove. Omit the breadcrumbs. This dish goes well with roast lamb.
Private Notes
Comments
No butter or breadcrumbs; used pressure cooker; thickened broth w masa harina; added chopped chilpotle chillies w adobo, alspice, unsweetened cocoa.
Yum!
I boil mine for 1 hr and then back them in bbq sauce for 2-3 hrs with them uncovered for the final 15 minutes to get that glaze on dem trotters....
No butter or breadcrumbs; used pressure cooker; thickened broth w masa harina; added chopped chilpotle chillies w adobo, alspice, unsweetened cocoa.
Yum!