Jersey Bean Pot with Salt Beef

A hearty and comforting slow-cooked bean stew featuring local Jersey ingredients like Jersey Royal potatoes and salt beef, simmered in a rich, creamy sauce.

Prep Time

25 minutes

Total Time

4 hours 25 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.18/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

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

£1.20

500gSalt Beef Brisket(Cut into large chunks)

£8.50

500gJersey Royal Potatoes(Scrubbed and halved or quartered if large)

£2.75

1largeOnion(Chopped)

£0.60

2mediumCarrots(Chopped)

£0.40

2Celery Stalks(Chopped)

£0.70

1mediumLeek(White and light green parts only, thoroughly washed and sliced)

£0.90

2clovesGarlic(Minced)

£0.15

4Fresh Thyme Sprigs

£0.50

1Bay Leaf

£0.10

1.5litresChicken Stock(Low Sodium)

£1.80

200mlJersey Milk(Full fat)

£0.40

25gJersey Butter

£0.35

2tbspFresh Parsley(Chopped, for garnish)

£0.60

To TasteBlack Pepper(Freshly Ground)

£0.10

Total Cost

£19.05

£3.18 per serving

Instructions

1.
Preheat oven to 150°C (300°F) if using. Alternatively, the dish can be cooked entirely on the stovetop on low heat.
2.
In a large Dutch oven or casserole dish, combine the soaked and drained haricot beans, salt beef, Jersey Royal potatoes, onion, carrots, celery, leek, and garlic.
3.
Add the thyme sprigs, bay leaf, and chicken stock. Bring to a simmer on the stovetop.
4.
If using an oven, cover the dish with a lid and place it in the preheated oven for 3-4 hours, or until the beans are tender and the salt beef is falling apart. Check the liquid level occasionally and add more stock or water if needed.
5.
If cooking on the stovetop, reduce the heat to low, cover, and simmer for 3-4 hours, stirring occasionally and ensuring the beans don't stick to the bottom of the pot. Add more stock or water if needed.
6.
Remove the thyme sprigs and bay leaf. Stir in the Jersey milk and butter. Season with black pepper to taste. Be cautious with salt, as the salt beef will already be salty.
7.
Simmer for another 15 minutes to allow the milk and butter to incorporate and the sauce to thicken slightly.
8.
Serve hot, garnished with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% 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 can't find salt beef, corned beef can be used as a substitute.

Adjust the amount of chicken stock to your preference. You can also use a combination of chicken stock and beef broth for a richer flavor.

For a vegetarian option, omit the salt beef and use vegetable broth instead of chicken stock. Add smoked paprika for a smoky flavor.

This dish tastes even better the next day, as the flavors meld together beautifully.

Cooking Equipment

Large Dutch Oven or Casserole Dish

Stove

Oven (Optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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