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Beans and trotters (Pens and pootjies)

Preparation time: 20 minutes

Cooking time: 2 hours 15 minutes

Ingredients
8 pig's trotters or sheep's trotters and a tripe (optional)
300 g sugar beans, rinsed and soaked overnight
25 ml vinegar
5 ml white sugar
2 cloves
5 ml ground coriander
5 ml allspice
1 large onion, sliced
20 ml medium curry powder
10 ml turmeric
fresh coriander, roughly chopped, to garnish

Method:
Cover trotters with salted water and soak for one hour. Drain. Drain sugar beans and simmer in fresh water to cover for 45 minutes or until tender. Cool in the water. Cover trotters with plenty of fresh cold water and cook until tender, about 45 minutes. Remove trotters and dice, retaining liquid. Return meat and add all other ingredients to stock, except beans. Simmer covered for about 45 minutes. Season. Drain beans. Put in a warm serving dish and pour curry over. Garnish with coriander and serve with rice. (This dish will improve if cooked in advance.)

Recipe From : Ideas August 01, 1999

Recipe from Ideas : August 01, 1999 See what Ideas has in store this month. Subscribe now and save!