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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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My mom has made this stew for Sunday dinners since I was a child & I finally got the recipe...Served over a bed of white rice, you can also add Pig Tails....Enjoy!! Ingredients:
1 -2 lb pig's foot |
1 lb pigs tails (optional) |
1/2 onion |
2 stalks celery |
2 stalks green onions |
1 bell pepper |
2 cups dry pinto beans or 2 cups kidney beans, rinsed |
2 chicken bouillon cubes |
2 beef bouillon cubes |
2 teaspoons relish (optional) |
1 teaspoon minced garlic |
salt |
pepper |
seasoning |
Directions:
1. 1. Rinse pigs feet.use knife to remove hairs from pig feet (as if scaling a fish).
2. 2. Place in pot, cover with water, boil for 30-45 minutes to remove froth.
3. 3. Meanwhile - finely chop (or use food processor) the celery, onion, green onion, bell pepper, garlic - may also add relish, carrots, or any other vegetables - Set Aside.
4. 4. Pour out water, rinse pigs feet, and use knife to remove any remaining hairs.
5. 5. Rinse out pot, put pigs feet back in pot, cover with water and boil for 30 minutes. (This can be skipped if desired, but wont be as tender).
6. 6. Pour out water, rinse pigs feet and rinse pot.
7. 7. Place back in pot with chopped vegetables, beans, bouillons - Cover with water and season to taste with salt, pepper, and seasonings.
8. *** NOW IS THE TIME TO ADD PIGS TAILS IF DESIRED ***.
9. 9. Bring to a boil on medium heat, cover and occassionaly stir for 2 hours - Bring to low heat for last 1 hour.
10. ** YOU WILL NEED TO ADD WATER TO STEW AS IT EVAPORATES **.
11. 11. Serve over a bed of white rice.
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