was such a popular dish that most farmhouses had bundles of drying
French beans hanging from the rafters waiting to be shelled during
the long winter evenings. Town residents would hang their beans
in the garages.
1 lb small white haricot beans
8 oz mixed beans (large white haricot beans, butter beans, brown
and red kidney beans)
1 small pig's trotter
8 oz shin of beef
1 carrot, peeled
1 onion, peeled
Small bunches of parsley and thyme
Salt and pepper
Soak beans overnight in sufficient water to cover.
Drain and put in beancrock and season with pepper.
Cover with pig's trotter, shin of beef, carrot,
onion and herbs. Pour boiling water over contents until covered.
Place, without lid, in a hot oven, gas mark 6, 200 C (400 F).
Cook uncovered until contents bubble then put on lid, turning oven
to low, gas mark 2, 150 C (300 F).
Leave cooking all day, topping up with boiling water when necessary.
One hour before serving, remove meat, vegetables and herbs, strip
meat from bones.
Discard bones, gristle, excess fat, vegetables and herbs.
Mix into the beans, adding salt and pepper to taste.
SEE ALL THE RECIPES
BBC will use the information you provide, including that collected
via ‘cookies’ (which tell us which of our web pages you visit and
how you move around them) to run and improve this service/site.
We will not use your details for any other purpose.
would also like to use your details to inform you of services, information
about this site, and events that we believe will interest you. If
you wish to receive contact from the BBC other than for the service
for which you are expressly giving your personal information, please
tick below and we will add you to our weekly newsletter.
discussion boards are open between 8am and 5pm Monday to Friday
and 9am and 11am Saturday and Sunday, feel free to post any time
though, we will get your messages regardless of the time, please
read our rules