Jersey Bean and Jersey Cider Stew

If using dried beans, soak them overnight in cold water. Drain and rinse before using.

Melt the Jersey butter in a large Dutch oven or heavy-based pot over medium heat. Add the onion, carrots, celery, and leek and cook until softened, about 8-10 minutes.

Add the Jersey Royal potatoes and the soaked Jersey beans to the pot. Stir to combine.

Pour in the Jersey cider and vegetable stock. Add the thyme sprigs and bay leaf. Bring to a simmer.

Reduce the heat to low, cover, and simmer for 1 hour, or until the beans and potatoes are tender. Stir occasionally to prevent sticking.

Remove the thyme sprigs and bay leaf.

Stir in the seasonal greens (kale or spinach) and cook until wilted, about 5 minutes.

Season with salt and pepper to taste.

For a richer stew, stir in the Jersey milk just before serving (optional).

Serve hot, optionally with crusty bread.