Les Pieds de Porc aux Flageolets

Pig’s trotters with flageolet beans

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 2 pig’s trotters, cleaned and scraped
  • 2 onions
  • 2 carrots
  • 1


1st day: put the trotters in a casserole with a close-fitting lid. Add one of the onions, a carrot, the celery, one garlic clove, all chopped, plus the bay leaf, wine and half the vinegar. Season. Add water to cover, bring it slowly to the boil and barely simmer for 4 hours. Remove the trotters and keep in a cool place overnight, together with the strained stock in which they were cooked. Put t