Entree: Jersey – Jersey Bean Crock

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Total 2 hrs 45 min

Ingredients

- 2 cups (400 g) dried white haricot beans, rinsed and soaked overnight
- 1 ham hock, approx. 1 lb (450 g)
- 6 oz (170 g) smoked back bacon, chopped
- 1 large onion, diced (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) dark molasses or black treacle
- 2 tbsp (30 g) dark brown sugar, packed
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 ml) cider vinegar
- 1 tsp (5 g) dried thyme (or 1 tbsp / 6 g fresh thyme leaves)
- 2 bay leaves
- 4 cups (960 ml) cold water (plus extra for soaking beans)
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard (for browning)
- Chopped fresh parsley for garnish (optional)

Instructions

1. Drain soaked beans and place in a large pot with the ham hock and 4 cups (960 ml) cold water. Bring to a gentle simmer, skimming any foam, then cover and simmer for 45 minutes.
2. Meanwhile, heat oil or lard in a skillet over medium heat. Add chopped smoked bacon and diced onion and cook until the bacon is browned and onion is soft and translucent, about 8–10 minutes. Add garlic and cook 1 minute more.
3. Stir in molasses, brown sugar, and tomato paste; cook 1–2 minutes to meld flavors. Add cider vinegar, thyme, bay leaves, salt, and pepper; remove from heat.
4. Preheat oven to 325°F (160°C). Transfer the partially cooked beans and ham hock to a deep ovenproof crock or Dutch oven. Remove ham hock if large, shred any meat from bone and return meat to the pot.
5. Add the bacon-onion mixture to the beans, stir gently to combine, and add additional water if the mixture looks dry (beans should be just covered). Cover with a lid or tightly with foil.
6. Bake in the preheated oven for 2–2½ hours, checking after 90 minutes; add a splash of water if needed. The beans should be tender and the sauce thick and glossy.
7. Taste and adjust seasoning with salt and pepper. Remove bay leaves. Spoon into a serving dish, garnish with chopped parsley if using, and serve hot with crusty bread or boiled potatoes.