Jersey Bean Jar with Pork Belly and Apple

A hearty and traditional Jersey stew, slow-cooked with pork belly, beans, seasonal vegetables and a touch of sweetness from local apples. Using Jersey Royals adds a creamy texture and distinctive flavour.

Prep Time

30 minutes

Total Time

5.5-6.5 hours

Calories

685 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.44/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

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

£1.20

500gPork Belly(Skin on or off, cut into 2-3cm cubes)

£4.00

500gJersey Royal Potatoes(Scrubbed, left whole if small, halved or quartered if larger)

£2.50

2Onion(Roughly chopped)

£0.90

2Carrots(Peeled and roughly chopped)

£0.40

1largeLeek(Washed thoroughly and sliced)

£1.00

2Local Cooking Apples(Peeled, cored and roughly chopped (Bramley or similar tart apple works well))

£1.20

1.5litresBeef Stock(Or vegetable stock for a lighter flavour)

£2.00

100mlJersey Milk(For enriching the stew at the end (optional))

£0.25

25gJersey Butter(For browning the pork)

£0.35

2Bay Leaves

£0.10

4sprigsFresh Thyme(Or 1 teaspoon dried thyme)

£0.60

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£14.65

£2.44 per serving

Instructions

1.
Preheat oven to 150°C/300°F/Gas Mark 2.
2.
Heat the Jersey butter in the oven-safe pot over medium heat on the stove. Brown the pork belly in batches, ensuring not to overcrowd the pot. Remove the pork and set aside.
3.
Add the onions, carrots, and leek to the pot and cook until softened, about 5-7 minutes, stirring occasionally.
4.
Add the soaked and drained haricot beans, browned pork belly, Jersey Royal potatoes, and chopped apples to the pot.
5.
Pour in the beef stock ensuring all the ingredients are mostly covered. Add the bay leaves and thyme sprigs.
6.
Bring to a simmer on the stovetop. Season with salt and pepper.
7.
Cover the pot with the lid and transfer to the preheated oven. Cook for 5-6 hours, or until the beans and pork are tender.
8.
Check the stew occasionally during cooking and add more stock if needed to prevent it from drying out.
9.
Once cooked, remove the bay leaves and thyme sprigs.
10.
Stir in the Jersey milk (if using) to enrich the stew. Taste and adjust seasoning if needed.
11.
Serve hot with crusty bread.

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My Notes

Nutrition Information

Nutrition per serving (417g)

685 kcal / 2866 kJ

Carbs

55g

21% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

12 g

13% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavour, use smoked pork belly.

You can add other seasonal vegetables such as parsnips or swede.

If you don't have an oven-safe pot, you can start the stew on the stovetop and then transfer it to a slow cooker.

The bean jar can be made a day in advance and reheated. The flavours will develop even further.

Adjust the amount of apple to your liking depending on how sweet you want the stew to be.

Cooking Equipment

Large oven-safe pot with lid (Dutch oven or similar)

Chopping board

Knife

Measuring spoons

Measuring cups

Wine Pairings

No wine pairing suggestions available for this recipe.

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