Pigs' Tails & Lima Beans

Pigs’ tails are one of those thrifty pork cuts that Southern and Caribbean cooks have celebrated for generations. The connective tissue renders into gelatin during the long simmer, thickening the broth naturally and lending lima beans that sticky, lip-coating quality you only get from bone-in pork.

The initial half-hour simmer is critical. Skimming off the scum that rises to the top during that first boil is what keeps the broth clean; without skimming, your finished pot tastes muddy and looks grey.

Soaked lima beans are a must. Dried beans dropped into the pot without overnight soaking stay stubbornly hard even after two hours of cooking.

Dry mustard is the unexpected seasoning that lifts this dish. A half teaspoon adds a sharp, tangy note that balances the richness of the pork fat and gives the beans a subtle backbone.

Sweet bell peppers soften into sweet silken ribbons during the long cook, contributing color and a vegetable note to what would otherwise be a purely porky affair.

Serve with cornbread or over rice to sop up every drop of the brothy sauce. It’s the kind of meal that asks for a tall glass of sweet tea alongside.

Kitchen Tips

• Ask your butcher for fresh pigs’ tails. They may not be in the case but many butchers will order them.
• Soak the lima beans overnight in plenty of cold water, then drain and rinse before adding. Don’t use the soaking liquid.
• Skim again halfway through the long simmer if fat pools excessively on top.
• Season with salt only at the end. Pigs’ tails release a lot of natural salt as they cook.

Variations

• Substitute smoked ham hocks or pig’s feet for the tails if you can’t find tails.
• Add a whole fresh hot pepper (Scotch bonnet or habanero) whole during cooking for a Caribbean twist. Remove before serving.
• Stir in a handful of chopped collard greens during the last 30 minutes for a complete one-pot meal.