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 Information
Nutritional analysis per serving (6 servings)
430 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 12 grams dietary fiber; 3 grams sugars; 28 grams protein; 48 milligrams cholesterol; 354 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- 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 1/2 hours or until cooked, adding more water if necessary. Set aside until 30 minutes before serving.
- Preheat the oven to 425 degrees. Stir the parsley, garlic, 1 1/2 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.
2 hours
Dining and Cooking