Jersey Bean Crock Bites with Brown Crab Aioli

Preheat oven to 160°C (320°F).

Heat olive oil in a saucepan over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.

Add the soaked and drained haricot and butter beans, vegetable stock, Worcestershire sauce, bay leaf, and tomato paste. Bring to a simmer.

Transfer the mixture to a small baking dish and cover with a lid or foil. Bake for 2-2.5 hours, or until the beans are very tender and the sauce has thickened. Check occasionally and add more stock if needed.

Remove the bay leaf and season with salt and pepper to taste.

While the bean crock is baking, prepare the brown crab aioli. In a small bowl, combine the brown crab meat, mayonnaise, lemon juice, minced garlic, and chopped parsley. Mix well.

To serve, spoon small portions of the bean crock onto plates or serving dishes. Top each with a dollop of the brown crab aioli.