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24 September 2014
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You are in: Jersey » About Jersey » Recipes » Bean Crock

Bean Crock (Un Poit et des Pais au Fou)
Pots and pans
Pots and pans
Most Jersey women owned an earthenware bean crock in which to cook one of the most hearty of all Jersey meals.
SEE ALSO

Jersey Wonders

 

Cabbage Loaf

 

Bean Crock

 

Black Butter

 

Bean soup

 

Occupation food
During the occupation, ingenious islanders made everyday items from very unusual ingredients

 
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It was such a popular dish that most farmhouses had bundles of drying French beans hanging from the rafters waiting to be shelled during the long winter evenings. Town residents would hang their beans in the garages.

INGREDIENTS
1 lb small white haricot beans
8 oz mixed beans (large white haricot beans, butter beans, brown and red kidney beans)
1 small pig's trotter
8 oz shin of beef
1 carrot, peeled
1 onion, peeled
Small bunches of parsley and thyme
Salt and pepper


METHOD

Soak beans overnight in sufficient water to cover.

Drain and put in beancrock and season with pepper.

Cover with pig's trotter, shin of beef, carrot,
onion and herbs. Pour boiling water over contents until covered. Place, without lid, in a hot oven, gas mark 6, 200 C (400 F).

Cook uncovered until contents bubble then put on lid, turning oven to low, gas mark 2, 150 C (300 F).

Leave cooking all day, topping up with boiling water when necessary. One hour before serving, remove meat, vegetables and herbs, strip meat from bones.

Discard bones, gristle, excess fat, vegetables and herbs.

Mix into the beans, adding salt and pepper to taste.

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