Prep 12 hrs
Cook 12 hrs
Most Jersey women owned an earthenware bean crock in which to cook one of the most hearty of all Jersey meals. It was such a popular dish that most farmhouses had bundles of drying French beans hanging from the rafters waiting to be shelled during the long winter evenings. Town residents would hang their beans in the garages. Recipe courtesy of bbc.co.uk
- 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
- Soak beans overnight in sufficient water to cover.
- Drain and put in beancrock and season with pepper.
- Cover with pig's trotter, shin of beef, carrot,.
- onion and herbs. Pour boiling water over contents until covered. Place, without lid, in a hot oven, gas mark 6, 200°C (400°F).
- Cook uncovered until contents bubble then put on lid, turning oven to low, gas mark 2, 150°C (300°F).
- Leave cooking all day, topping up with boiling water when necessary. One hour before serving, remove meat, vegetables and herbs, strip meat from bones.
- Discard bones, gristle, excess fat, vegetables and herbs.
- Mix into the beans, adding salt and pepper to taste.
- Preparation time is for soaking the beans.
Overnight preparation is traditional. We have a bean crock every week to keep up childhood memories. The secret is: pressure-cook the ingredients for 40 minutes (after soaking them overnight, of course).