Entree: Guernsey – Channel Islands – Bean Jar

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 hrs 30 min

Total 4 hrs 30 min

Ingredients

- 1 lb (454 g) dried haricot or large white beans, soaked overnight and drained
- 1 lb (454 g) salt pork or streaky bacon, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) smoked ham hock or smoked ham, bone-in if possible
- 8 oz (225 g) salted beef or corned beef, diced (optional, for traditional salt-beef flavor)
- 8 cups (1.9 L) beef or pork stock (or water), plus extra if needed
- 2 large onions, chopped, about 2 cups (300 g)
- 3 carrots, peeled and chopped, about 1.5 cups (200 g)
- 2 medium potatoes, peeled and cubed, about 2 cups (300 g)
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1/2 tsp (3 g) salt, or to taste (reduce if meats are very salty)
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 g) unsalted butter (to stir in at the end, traditional Guernsey richness)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Drain the soaked beans. In a large heavy ovenproof pot or Dutch oven, arrange the beans, salt pork, smoked ham hock, and salted beef in layers; add the chopped onions, carrots, and bay leaves.
2. Pour the stock over the ingredients until everything is just covered (about 8 cups / 1.9 L). Stir in the dried thyme, salt, and pepper. Bring the pot slowly to a gentle simmer on the stovetop.
3. Once simmering, cover the pot and transfer to a low oven (275–300°F / 135–150°C) or keep on the lowest burner setting. Cook very slowly for 3–5 hours, checking occasionally and adding a little hot water if the mixture becomes too thick; traditional bean jar is cooked low and long so beans soften and flavors meld.
4. After about 2–3 hours, add the cubed potatoes and continue to cook until beans are tender and the stew has a thick, hearty consistency (total 4–5 hours depending on beans and heat).
5. Remove the ham hock, shred any meat from the bone and return the meat to the pot; discard the bone and bay leaves. Taste and adjust seasoning, remembering that the preserved meats contribute saltiness.
6. Stir in the butter until melted for a silky finish. Garnish with chopped parsley, serve hot with crusty bread or Guernsey butter on the side. Leftovers improve after a day and can be gently reheated.