Beans and trotters (Pens and pootjies)

Recipe from: 8/1/1999 12:00:00 AM
Ingredients 11
Servings 4
Time 20 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

2 hours 15 minutes
 
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.)
 

Read more on: pulses
 

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