Jersey Bean Crock with Local Pork and Herbs

A hearty and traditional Jersey bean crock, slow-cooked with local pork, seasonal vegetables, and fresh Jersey herbs. This recipe celebrates the rich flavours of the island's produce.

Prep Time

20 minutes

Total Time

4 hours 20 minutes

Calories

788 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.04/serving

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Light & Fresh•Hearty•Healthy•Indulgent

Ingredients

Servings

500gDried haricot beans(Soaked overnight and drained)

£1.20

500gLocal Jersey pork belly(Cut into 2-inch cubes)

£6.50

500gLocal Jersey pork shoulder(Cut into 2-inch cubes)

£5.50

2mediumOnion(Roughly chopped)

£0.80

2mediumCarrots(Roughly chopped)

£0.50

2Celery stalks(Roughly chopped)

£0.60

4clovesGarlic(Minced)

£0.30

2Bay leaves

£0.20

4Fresh thyme sprigs(Use Jersey thyme if available)

£0.40

2Fresh rosemary sprigs(Use Jersey rosemary if available)

£0.40

1.5litresVegetable stock

£1.20

1tspSalt(Or to taste)

£0.05

0.5tspBlack pepper(Or to taste)

£0.10

25gJersey butter (optional)(For richness at the end)

£0.50

Total Cost

£18.25

£3.04 per serving

Instructions

1.
Preheat oven to 150°C (300°F).
2.
In a large oven-safe casserole dish or Dutch oven, combine the soaked and drained haricot beans, pork belly, pork shoulder, onion, carrots, celery, garlic, bay leaves, thyme, and rosemary.
3.
Pour in the vegetable stock, ensuring the beans and pork are mostly submerged. Add salt and pepper.
4.
Bring the mixture to a simmer on the stovetop.
5.
Cover the dish tightly with a lid and transfer to the preheated oven.
6.
Cook for 4 hours, or until the beans are tender and the pork is very tender and falling apart. Check occasionally and add more stock if needed to prevent drying out.
7.
Remove from the oven and discard the bay leaves, thyme, and rosemary sprigs.
8.
Stir in the Jersey butter (if using) for added richness.
9.
Serve hot with crusty bread and a green salad.

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My Notes

Nutrition Information

Nutrition per serving (420g)

788 kcal / 3297 kJ

Carbs

45g

17% of RDA

Fat

40g

57% of RDA

Protein

63g

126% of RDA

Detailed Breakdown

Fibre

17 g

57% of RDA

Sugar

8 g

9% of RDA

Sodium

602 mg

26% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Soaking the beans overnight helps to reduce cooking time and improve digestibility.

For a richer flavour, brown the pork in a pan before adding it to the casserole dish.

Adjust the seasoning to your taste. You may need more salt depending on the saltiness of your stock.

The cooking time may vary depending on your oven. Check the beans and pork regularly for tenderness.

This dish is even better the next day, as the flavours have time to meld together.

Cooking Equipment

Large oven-safe casserole dish or Dutch oven

Chopping board

Knife

Measuring spoons

Measuring cups

Wine Pairings

No wine pairing suggestions available for this recipe.

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