Jersey Bean Crock Un Poit Et Des Pais Au Fou
Warm your soul with a hearty bowl of Jersey Bean Crock Un Poit Et Des Pais Au Fou, a traditional Channel Island stew brimming with rich flavors and rustic charm. This comforting dish combines tender haricot beans, succulent pork belly, and smoky ham hock with the earthy aromatics of bay leaves and fresh thyme, all simmered slowly to perfection in a savory broth. Ideal for cold-weather comfort, this recipe offers an easy yet rewarding slow-cooking process, making it perfect for simmering on the stovetop or in a slow cooker. Serve this rustic classic with crusty bread for a wholesome, satisfying meal that celebrates the timeless culinary heritage of Jersey. Both nourishing and flavorful, it’s a true taste of tradition for your family table. Keywords: Jersey Bean Crock, traditional stew, haricot beans, pork belly, ham hock, slow cooker recipes, comforting winter meals.
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Recipe Information
Ingredients
- 500 grams Dried haricot beans
- 500 grams Pork belly
- 1 piece Ham hock
- 1 large Onion
- 2 medium Carrot
- 2 pieces Bay leaves
- 4 sprigs Fresh thyme
- 1.5 liters Stock (vegetable or chicken)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the dried haricot beans thoroughly under cold running water. Soak them overnight in a large bowl covered with plenty of water.
The following day, drain and rinse the soaked beans. Set them aside.
In a large heavy-bottomed pot or a slow cooker, add the pork belly and ham hock.
Peel and finely chop the onion. Dice the carrots into small chunks. Add the onion and carrot to the pot.
Add the drained haricot beans to the pot along with the bay leaves and thyme sprigs.
Pour in the stock, ensuring all the ingredients are submerged. If needed, add water to cover everything.
Season with salt and black pepper, and stir to combine.
For stove-top: Bring the pot to a boil over medium heat, then reduce to a simmer. Cover with a lid and cook gently for 3 to 4 hours, stirring occasionally, until the beans and pork are tender.
For slow cooker: Set to low and cook for 6 to 8 hours or high for 4 to 5 hours, until the beans and pork are fully cooked and tender.
Once cooked, remove the ham hock and any bones from the pot. Shred the meat and return it to the pot, discarding any fat or gristle.
Taste and adjust the seasoning as needed. Remove the bay leaves and thyme sprigs before serving.
Serve the Jersey Bean Crock in deep bowls with crusty bread on the side for a wholesome meal.
Nutrition Facts
Calories |
4732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.9 g | 372% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 9242 mg | 402% | |
| Total Carbohydrate | 341.3 g | 124% | |
| Dietary Fiber | 83.4 g | 298% | |
| Total Sugars | 27.4 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 8726 mg | 186% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
