One of Jersey's top chefs has brought new life to a traditional dish.
Andrew Baird, Executive Chef at Longueville Manor has put bean crock on his menu, which contains beef shins and pigs trotters!
Bean Crock was traditionally cooked by Jersey farmers wives to feed the workers in the fields.
It was so popular in the 1900s that most Jersey farmhouses had bundles of drying French beans hanging from the rafters waiting to be shelled during the long winter evenings.
Andrew wanted to make a traditional local dish for his restaurant but has added extras like pork belly, kale and apple.
Andrew Baird's Bean Crock recipe
SPECIAL EQUIPMENT: You will need a heavy casserole type dish with a tight fitting lid
- 500g Mixed dried beans
- 1 Onion
- 1 Leek
- 2 Sticks of Celery
- 2 Carrots
- 10 ml vegetable oil
- 300g Belly pork
- 300g Beef shin
- 1 Pigs trotter
- 2 Bay leaf
- A small bunch of Thyme
- 2 Litres of good chicken stock
- 100g Kale
- 100g Butternut squash
- 60g Jersey Butter
- 20g Flat leaf parsley
- 1 Apple
- 10g Sugar
- 10 ml Calvados
- 1 Cabbage loaf (or similar crusty bread)
Soak the dried beans, ideally for 48 hours, in the fridge. Change the water every twelve hours.
Peel and dice the onion.
Cut the leek from top to bottom and wash well, drain and then cut into dice.
Wash, peel and dice the celery and carrots.
Gently heat the heavy crock or casserole dish.
Add the vegetable oil and then add the onion, carrot, celery and leek. Stir over a gentle heat but do not allow to colour.
Once tender add the belly pork, beef shin and pigs trotter together with the bay leaf and a sprig of thyme.
Add the chicken stock and gently bring to the simmer.
Put on the lid and place in a pre-heated oven at 120°C for approximately 3 hours 20 minutes.
Carefully remove the meat and trotter from the enriched stock, making sure you remove all the skin, fat and any bones.
Add the pre soaked and drained beans to the stock in the crock with an extra 1 -1.5 litres of water and bring back to the simmer, then replace the lid and put back in the oven.
Cook the beans in the crock for approximately 1.5-2 hours or until tender.
Whilst the beans are cooking trim and dice or flake the tender cuts of meat and pigs trotter.
Shred the kale and dice the peeled butternut squash.
Add the meat and the diced butternut squash and kale to the beans together with the butter - this is optional but it gives richness to the stock. Cook for a further 10 minutes.
Correct the seasoning and consistency. It will need a good twist of pepper and a little chopped flat leaf parsley and may need to have a splash of water depending on how much liquid the beans have soaked up.
Peel and scoop out balls of apple using a scoop. Heat up a pan, add a little oil and gently colour the apples, add a sprinkling of sugar and a splash of Calvados and glaze.
Ladle the bean crock into deep bowls, add the apples and serve with a thick slice of cabbage loaf. Enjoy!!!