Pork and Jersey Bean Stew with Paprika and Herbs

Drain and rinse the soaked Jersey beans.

In a large Dutch oven or heavy-bottomed pot, melt the Jersey butter over medium-high heat. Brown the pork shoulder in batches, seasoning with salt and pepper. Remove the pork and set aside.

Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Stir in the smoked paprika and dried thyme and cook for 30 seconds, until fragrant.

Return the pork to the pot. Add the drained Jersey beans, bay leaf, and chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 15 minutes, or until the pork is tender.

Add the Jersey Royal potatoes and seasonal greens (if using) to the stew. Cover and continue to simmer for another 30 minutes, or until the potatoes are tender.

Remove the bay leaf. Stir in the Jersey milk (or cream, if using) for added richness. Taste and adjust seasoning with salt and pepper as needed.

Stir in the fresh parsley and rosemary (if using).

Serve hot, garnished with extra fresh parsley.