White Beans, With Pig's Feet

• 1 pound dried white beans
• 2 pig's feet, split down the middle
• 1 10-ounce can plum tomatoes, coarsely chopped, with their juice
• Freshly ground pepper to taste
• 1/2 cup finely chopped parsley
• 2 cloves garlic, minced
• 3 tablespoons butter
• Coarse salt to taste
• 1/2 cup dried bread crumbs

1. Rinse the beans with cold water and pick them over carefully.
2. Put them in a heavy casserole with water to cover.
3. Add the pig's feet and the tomatoes.
4. Season with pepper, cover, and simmer for about 1 1/2 hours or until cooked, adding more water if necessary.
5. Set aside until 30 minutes before serving.
6. Preheat the oven to 425 degrees.
7. Stir the parsley, garlic, 1 1/2 tablespoons butter, and salt into the beans.
8. Sprinkle with bread crumbs, dot with remaining butter and heat through uncovered until sizzling.

white beans, s feet, tomatoes, freshly ground pepper, parsley, garlic, butter, salt, bread crumbs

Taken from cooking.nytimes.com/recipes/1463 (may not work)