March 2010 Pavilion’s Traditional Guernsey Bean Jar

Soak the Haricot & Butter Beans overnight in a large container of cold water with the Ham Hocks or Trotters.

Drain and refresh with more water and bring to the boil in a large saucepan.

Once at boiling point remove the Beans and the Ham Hocks or Trotters and place in a large earthenware pot. Discard the water.

Add to the pot the chopped vegetables, thyme and crushed peppercorns.

( Do not add any salt; the Hocks or Trotters should bring enough seasoning to the dish, salt can be added later if desired but cannot be removed once added!! )

Pour onto this the meat stock, topping up with water if necessary, heat gently and cover with a tight fitting lid or seal with foil.

Place in a low to moderate oven at 150 – 165 0c for approx. 3 – 4 hours until the beans are tenderand the meat is falling away from the bone.

Lift the Hocks or Trotters from the pot and remove any bones beore replaing the meat back into the pot.

Serve with freshly baked bread & Guernsey Butter.