Jersey Bean and Vegetable Stew

If using dried beans, soak them overnight in plenty of water. Drain and rinse well.

Melt the Jersey butter in a large pot or Dutch oven over medium heat.

Add the leek, carrots, celery, and swede to the pot and cook, stirring occasionally, until softened, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the soaked and drained mixed beans, Jersey Royal potatoes, chopped tomatoes, vegetable broth, thyme, rosemary, and bay leaf to the pot.

Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 45 minutes to 1 hour, or until the beans and potatoes are tender. Stir occasionally to prevent sticking.

Remove the thyme sprigs, rosemary sprig and bay leaf from the stew.

If desired, stir in the Jersey milk for added creaminess. Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.