GUERNSEY BEAN JAR
Apparently this dish is made in traditional earthern wear pots, from the Channel Islands. This recipe is from www.hubpage.com
Provided by Coasty
Categories Beans
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cover your dried beans in cold water in a pan and soak for 24 hours.
- Next day, place some of the soaked beans into the bottom of your casserole dish.
- Dice up your carrots and onions into relatively small pieces. Add some of the diced vegetables to the beans already in your dish.
- Place both the pork hock and the beef shin on top of the bean and veg mixture. Add the rest of your vegetables and beans on and around the meat in the dish.
- Tie the herbs together and add to the dish along with salt and pepper (or more according to taste). Add approx a teaspoon of pepper. Cover the contents of your casserole with water.
- Do not add the salt until the last hour or so of cooking time or your beans may stay too firm.
- The dish can be cooked on the stove top or in a slow cooker. Depending on which method of cooking you have chosen either bring to the boil on a high heat either in the slow cooker or in your oven, before turning the heat right down to very low.
- Allow to cook for an absolute minimum of 10 hours, although it can be cooked for up to 24 hours. Every now and again check the dish to make sure the contents are still covered with liquid and top up if necessary.
- Remove the meat carefully from the dish and then remove the fat and the bones and discard before returning the meat in small shreds or pieces to your casserole dish.
- Now is the time to add your salt (according to taste), and top up the water for the last time if necessary. Return your casserole to the oven or the slow cooker and leave on for a further hour.
- Butter slices of your french bread stick and serve the Guernsey Bean Jar in soup bowls or deep dishes along with a spoon and several slices of the bread.
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From en.wikipedia.org
Place of origin GuernseyMain ingredients Haricot beans, butter beansAlternative names Moussaettes au four, pot de haricots de Guernesey
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- Place beans in a deep bowl, leaving 4 inches room at the top of the beans (they will expand a bit). Fill the bowl with water almost to the top and leave to soak overnight.
- Soften the onions in fat (lard or whatever fat you have on hand) along with garlic in a pan and transfer to a large casserole dish.
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- Lobster and other seafood treats. As you walk along the cliff paths on the rocky south coast of Guernsey, your eyes might just pick out the colourful buoys bobbing in the sea below, each anchoring a lobster pot in place.
- Golden Guernsey Goat’s cheese and other local Guernsey cheeses. We drove towards the beaches on the south-west corner of the island and stopped at St Pierre du Bois where Mandy and Peter Girard keep Le Douit Beauval Herd of Golden Guernsey Goats, a rare breed that they are trying to preserve, as there are only 1200 in the world.
- Crab sandwiches in Guernsey. All around the coast you’ll find some of the best places to eat in Guernsey at the beach kiosks and cafes by the sea that serve crab sandwiches.
- Crab salad in Guernsey. The crab theme continued when we had a late lunch at Cobo Tearoom and ordered a very prettily presented plate of Crab salad, a generous pile of crab meat with some coleslaw and mixed salad on the side and a couple of slices of fresh bread with Guernsey butter.
- Guernsey Bean Jar. We’d heard about the local speciality of Guernsey bean jar, so when we saw it on the menu at the Cobo Tearoom we had to try it. It’s the Guernsey equivalent of cassoulet or a haricot bean stew that’s cooked slowly with beef shin, pig’s trotters or ham hock, onions and carrots.
- Randalls beer. If you’re looking for a local Guernsey tipple to wash it all down then you might try the Randalls Beer that’s brewed on Guernsey. The Randalls Brewery was established in 1868 and run as a family business until it was sold to investors 5 years ago and moved to a new state of the art brewery.
- Rocquette Cider. Being so close to the coast of Normandy, Guernsey had a strong cider making tradition with most farms in the past having their own cider press.
- A Guernsey cream tea. Guernsey has a long tradition of dairy produce from the rich pastures where farmers grazed their cows and goats. Centuries ago many of the fields were small with no hedges and so individual cows were tethered on a chain.
- Guernsey Gâche. The Guernsey Gâche (pronounced Gosh) is a fruit bread that’s a speciality of the island and can be served with butter and jam or with cheese.
- Hedge Veg in Guernsey. As you drive around the island, especially as you get inland and away from the coast you may wonder about those makeshift stalls by the side of the road, set in someone’s front garden or beside a drive.
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- Drain and rinse the bean the following morning, then load them and all the other ingredients in the slow cooker.
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- Add the pork, vegetables, bay leaves, butter beans, and stock to a large casserole dish or slow cooker, make sure the veg and pork are covered with the stock, add more if necessary. Season, and cook in a slow cooker for most of the day on low.
- To make the dumplings, mix the flour and suet in a large bowl. Season and stir in the herbs. Gradually add just enough cold water to make a dough with your hands. Roll into 8 similar sized balls.
- Add the dumplings to the casserole for the last 15-20 minutes, then add cornflour to thicken for a few minutes at the end, and salt to taste.
- If using a conventional oven cook it at about 160°C/Gas 3, for a few hours, and add dumplings and cornflour as before.
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