Mistyhorizon2003 Stuff

I come from Guernsey in the Channel Islands just off the coast of France.  The Channel Islands are a Crown Dependency  and although they have their own ‘Government’, they are still under the Queen’s Rule. The island of Guernsey is very small, ( approx 30 square miles), but very beautiful and full of idyllic countryside and ancient traditions, one of which is a very delicious, but inexpensive recipe to make called “Guernsey Bean Jar”. This is a definite family favourite, and regular competitions are held to find the most tasty version, (usually won by the elderly folk on the island who were here during the German Occupation of the Channel Islands during the 2nd World War). Frequently these folk can still speak the largely lost Guernsey French called ‘Patois’, and have the most wonderful ancient Guernsey Costumes that they wear for the old traditional Guernsey Market each week throughout the Summer months.

I want to share this recipe with you so that you too can enjoy this fabulously tasty and wholesome meal. I guarantee you that once you have tried it, you will regularly have it on your menu and your family will adore it and always want second helpings.

You will need:

Either a large slow cooker, or a large oven casserole dish with a lid.

A Hock of Pork (from your Butcher, or a couple of pigs trotters)

A Shin of Beef (from your Butcher)

Approx 300 grammes of dried haricot and butter beans.

Salt and Pepper

Dried mixed herbs (1-2 tsp or according to taste).

Two large carrots peeled and chopped.

Two large onions peeled and chopped.

A pork or beef stock cube (optional).

Water to cover.

Instructions.

Soak the dried beans in a large bowl or pan of water overnight (24 hours ideally).

Place approximately half of your chopped carrots, onions and your soaked beans in the bottom of your slow cooker or casserole dish.

On top of this place your meats, complete with fat, bones etc.

Add the rest of your beans, onion and carrots.

Now add your mixed herbs, pepper and stock cube if using.

Cover the whole mixture with boiling water.

Replace the lid to either the slow cooker or the casserole dish.

In the case of the slow cooker method, switch on to the ‘high’ setting for about an hour, or until the liquid is virtually beginning to simmer. At this point turn the cooker down to the ‘ low’ setting and leave for a minimum of 8 hours, although up to 16 hours can improve the flavour so long as you keep the heat to an absolute minimum.

With the Casserole dish method, place in your oven on 200 degrees Celsius, and only turn down the heat once the liquid in the dish comes to the boil. At this point turn the temperature down to about 60 degrees Celsius and leave for the same times as suggested above.

Check the liquid levels every few hours to ensure the beans are still covered. Top up if necessary.

Once the beans are tender you can taste the liquid and add the salt according to your tastes, (if you add it too soon the beans can tend to stay a bit firm).

Remove the meats from the liquid and place on plates.

Discard all the fat and bones, only saving the meat to return to the dish, (by now this meat will fall off the bones because it will be so tender).

Chop the meat up and return to the dish.

If the liquid part of the bean jar is still too thin or watery, you can thicken it up using cornflour mixed with cold water. Add the combination to the dish and reheat until boiling again (which will ensure the cornflour thickens the liquid successfully). Stir periodically until thickened.

Taste, season again if necessary, then serve in large bowls with slices of buttered French Bread or thickly sliced loaves.

Mouthwateringly gorgeous I promise you.

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