Pig's trotters with flageolet beans (Les pieds de pork aux flageolets) from Goose Fat & Garlic: Country Recipes From South West France by Jeanne Strang

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Notes about this recipe

  • Eat Your Books

    Requires preparation a day in advance of eating.

  • JimCampbell on October 29, 2024

    OK………in recipe title “trotters” doesn’t sound the greatest. The title in book I have says pigs feet. Anyway. This is a great dish. Made it again. It’s a two day step. Pigs feet day one, beans on day two. Really gelatinous and tasty. This dish I used Iberico pigs feet, which did not yield as much meat. Next time it’s back to the “market” variety, which are larger. I tossed all of the pork fat. Used olive oil for the vegetable sweating on day two. The one add on was a pound of Italian sausage links for the last 1/2 hours or so of cooking. Pierce the sausage casing to release some flavor. Really nice comforting dish.

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