Jersey Bean Crock (Traditional Slow-Cooked Bean Stew)

A hearty and comforting Jersey Bean Crock, traditionally slow-cooked with beans, pork, seasonal vegetables, and a touch of Jersey cream for richness.

Prep Time

30 minutes

Total Time

6 hours 30 minutes - 8 hours 30 minutes (slow cooker) or 4 hours 30 minutes - 5 hours 30 minutes (oven)

Calories

650 kcal

Difficulty

Medium

Equipment

1 item

Cost

£3.01/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

500gDried Haricot Beans(Soaked overnight in cold water, drained)

£1.20

250gSalt Pork or Smoked Bacon(Cut into 1 inch cubes)

£2.50

500gBoneless Pork Shoulder(Cut into 1 inch cubes)

£3.75

500gJersey Royal Potatoes(Peeled and quartered (use new potatoes if in season))

£2.75

2mediumOnion(Roughly chopped)

£0.60

2mediumCarrots(Peeled and chopped)

£0.30

1largeLeek(Washed and sliced)

£1.00

2stalksCelery(Chopped)

£0.50

200gSwede (Rutabaga)(Peeled and diced (optional, for extra sweetness and earthiness))

£0.25

1.5litresVegetable Stock(Or chicken stock)

£1.20

2Bay Leaves

£0.20

2sprigsFresh Thyme(Or 1 tsp dried)

£0.50

100mlJersey Milk(Optional, for creaminess)

£0.30

25gJersey Butter(Optional, for richness)

£0.40

to tasteSalt

£2.50

to tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£18.05

£3.01 per serving

Instructions

1.
Preheat oven to 150°C (300°F/Gas Mark 2) or prepare your slow cooker.
2.
In a large Dutch oven (or directly in the slow cooker), layer the soaked and drained haricot beans, salt pork/bacon, pork shoulder, potatoes, onion, carrots, leek, celery, and swede (if using).
3.
Add the vegetable stock, bay leaves, and thyme. Ensure the liquid covers all the ingredients; add more stock or water if necessary.
4.
Season generously with salt and pepper.
5.
For Oven Cooking: Bring to a simmer on the stovetop. Cover tightly with a lid and transfer to the preheated oven. Cook for 4-5 hours, or until the beans and pork are very tender. Check occasionally and add more liquid if needed.
6.
For Slow Cooker Cooking: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beans and pork are very tender.
7.
Once cooked, remove the bay leaves and thyme sprigs.
8.
Stir in the Jersey milk and Jersey butter (if using) for extra creaminess and richness.
9.
Taste and adjust seasoning as needed. Let the crock sit for 10-15 minutes before serving.
10.
Serve hot, with crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

30g

43% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

10 g

11% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Soaking the beans overnight is crucial for even cooking and to reduce cooking time. If you forget, you can use the quick-soak method: boil the beans in water for 2 minutes, then let them sit for 1 hour before draining and rinsing.

Adding a teaspoon of bicarbonate of soda to the soaking water can help soften the bean skins further.

For a richer flavor, brown the pork shoulder and salt pork in a little oil before adding them to the crock.

Feel free to adjust the vegetables based on seasonal availability. Parsnips or turnips would also work well.

The crock is even better the next day, as the flavors have a chance to meld together even more. Gently reheat before serving.

Cooking Equipment

Large Dutch Oven or Slow Cooker

Wine Pairings

No wine pairing suggestions available for this recipe.

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