750 g (1 1/2 lb) dried medium haricot beans, soaked overnight
2 pig's trotters
salt
pepper
6 to 8 medium potatoes, peeled
2 pig's trotters
salt
pepper
6 to 8 medium potatoes, peeled
method
1. Drain the beans and tip into a pottery crock.
2. Add the trotters and pour in just enough water to reach the level of the beans.
3. Cover tightly and cook in a preheated cool oven 140°C (275°F) Gas Mark 1 for 8 hours or overnight.
4. Forty-five minutes before the beans have finished cooking, add salt and pepper, then put the potatoes on top to cover the beans.
5. Finish the cooking, uncovered.
2. Add the trotters and pour in just enough water to reach the level of the beans.
3. Cover tightly and cook in a preheated cool oven 140°C (275°F) Gas Mark 1 for 8 hours or overnight.
4. Forty-five minutes before the beans have finished cooking, add salt and pepper, then put the potatoes on top to cover the beans.
5. Finish the cooking, uncovered.
serving amount
serves 6 - 8
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