Jersey Bean Crock (Un Poit Et Des Pais Au Fou)

• 1 lb small white beans (haricot)
• 8 ounces mixed beans (large white haricot beans, butter beans, brown and red kidney beans)
• 1 small pig's foot (called a "trotter")
• 8 ounces shin beef
• 1 carrot, peeled
• 1 onion, peeled
• 1 bunch fresh parsley
• 1 bunch fresh thyme
• salt and pepper

1. Soak beans overnight in sufficient water to cover.
2. Drain and put in beancrock and season with pepper.
3. Cover with pig's trotter, shin of beef, carrot,.
4. onion and herbs. Pour boiling water over contents until covered. Place, without lid, in a hot oven, gas mark 6, 200u0b0C (400u0b0F).
5. Cook uncovered until contents bubble then put on lid, turning oven to low, gas mark 2, 150u0b0C (300u0b0F).
6. Leave cooking all day, topping up with boiling water when necessary. One hour before serving, remove meat, vegetables and herbs, strip meat from bones.
7. Discard bones, gristle, excess fat, vegetables and herbs.
8. Mix into the beans, adding salt and pepper to taste.
9. Preparation time is for soaking the beans.

white beans, mixed beans, foot, shin beef, carrot, onion, parsley, thyme, salt

Taken from www.food.com/recipe/jersey-bean-crock-un-poit-et-des-pais-au-fou-248889 (may not work)