Destination-Inspired Recipe Jersey bean crock
A tradition of yesteryear By Ian Leatt
bread, buttered and dipped in the beans. It is a very filling meal. Bean Crock has become the traditional dish of
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Jersey and there are as many recipes as there are cooks, but they are all based on a mixture of dried beans, pork – preferably on the bone – or some- times beef, and onions. In times past, the jar of beans and meat were
carried to a bakery to cook overnight. A good bean crock relies on long, slow cooking. Crock pots are still sold in Jersey, but nowadays most people use a slow cooker. Te beans used can be haricot, or mixed beans. Traditionally, pig's trotters, or pig’s feet, were used as they gave a thick gravy which forms a gel as it cools. But, since they don't have much meat on them, you need to add extra pork. Pork hocks can also be used. Tis recipe uses pork belly as it is easier to get and there is no problem getting nice thick gravy from it despite the lack of bones.
thehubwinnipeg.com
Jersey Bean Crock is a dish that I re- member as a child growing up. Tis hearty bowl full of beans and pork trotters is served with fresh French
Jersey bean crock 500 grams mixed beans 500 grams pork belly, cubed 1 large onion 1 large carrot Black pepper Salt
Soak the beans overnight in cold water. Chop the onion and carrot before placing them in the slow cooker. Boil your kettle and add some water to the slow cooker. Set the slow cooker to high and replace the lid.
After you cube your pork belly, sear the meat in a frying pan before adding it to your slow cooker. Strain your beans, add them to the mix and stir them together with the pork belly and vegetables.
Next, pour in enough water to fully cover all the ingredients. After cooking on high for four hours, reduce the heat to low and allow the dish to simmer for 24 hours. Be sure to check on your beans every couple of hours to ensure they do not go dry. (Typically having soaked the beans for 12 hours they do not tend to swell much more.)
Add salt towards the end of the cooking period and serve with fresh, crusty French bread.
Spring 2016 • 57
Photo by Man Vyi.
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