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Guernsey and jersey bean jar

Robina Opie from Good Food Live
For a hearty Channel Islands dish try Robina Opie's robustly flavoured, slow-cooked bean casserole

Guernsey and jersey bean jar

Method

1. Place the butter, broad, haricot, pearl haricot and brown beans in a large bowl or pan. Cover generously with cold water and set aside to soak overnight. Drain the following day.

2. Preheat the oven to 170°C/gas 3.

3. Place the soaked beans in a large casserole dish. Add the pork, beef, onion, carrot, stock, parsley, thyme, sage and bay leaf. Season with salt and freshly ground pepper.

4. Cover the casserole dish and bake it for 7 hours, until the beans and meat are tender. Check now and then, topping up with stock or water as necessary. Check the seasoning is correct before serving.

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Serves: 8

Prep: 20 min, plus overnight soaking
Cook: 7 hrs

Ingredients
120g dried butter beans
120g dried broad beans
120g dried large red haricot beans
120g dried small pearl haricot beans
120g dried brown beans
1kg pork fillet or 1 pig's trotter
piece of shin beef
240g Onions, chopped
240g Carrots, sliced
1 litre fresh jellied chicken or veal stock
parsley sprigs
thyme sprigs
sprigs of sage
1 bay leaf
salt and fresh ground black pepper