Recipe: Yummy Guernsey Bean Jar (type beef)

Delicious, fresh and tasty.

Guernsey Bean Jar (type beef). Some use different types and quantities of beans and there is even a vegetarian version. Traditional Guernsey Bean Jar is a delicious, inexpensive stew-type recipe usually made with beef shin, pork hocks or pigs' trotters, haricot beans, and butter beans. It originates in the British Channel Island of Guernsey (just off the coast of France) and dates back as far as anyone can remember.

Bean Jar has long been a well known part of Guernsey culture. It depends on slow cooking for its success. It's traditionally eaten with bread and butter, but it's also good with mash, or eaten on its own. You can have Guernsey Bean Jar (type beef) using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Guernsey Bean Jar (type beef)

  1. You need of whole thing.
  2. Prepare 2 large of onions.
  3. Prepare 2 lb of shin of beef on the bone.
  4. Prepare 4 cup of dryed butter beans.
  5. You need 5 cup of dryed harricot beans.
  6. You need 1 of carrot.
  7. You need 1/2 tsp of black pepper.
  8. It's 1/2 tsp of salt.
  9. You need 1 of beef oxo.
  10. It's 1 of chicken oxo.
  11. You need 1 bunch of parsley inc stalks.

We'd heard about the local speciality of Guernsey bean jar, so when we saw it on the menu at the Cobo Tearoom we had to try it. It's the Guernsey equivalent of cassoulet or a haricot bean stew that's cooked slowly with beef shin, pig's trotters or ham hock, onions and carrots. Dishes traditional in Guernsey cuisine are the Guernsey gâche, a rich fruit bread, gâche mêlaïe, apple pudding, bean jar, a type of cassoulet of pork and beans, and. Get full Guernsey Gache Recipe ingredients, how-to directions, calories and nutrition review.

Guernsey Bean Jar (type beef) step by step

  1. Place all ingedients in large pressure cooker cover with water..
  2. Bring to the boil..
  3. Put lid on and pressure. Leave for 1 hour..
  4. Remove from heat. remove bones add water to over beans..
  5. Cook at pressure for a further 2 hours..
  6. Remove from heat and let cool..
  7. Next day stir[its thick] add water and heat stirring to prevent burning..
  8. Simmer for 1-2 hours. stiring occasionally..
  9. Eat with crusty bread..

It lies roughly north of Saint-Malo and to the west of Jersey and the Cotentin Peninsula. With several smaller nearby islands, it forms a jurisdiction within the Bailiwick of Guernsey, a British Crown dependency. The jurisdiction is made up of ten parishes on the island of. Find the perfect guernsey food stock photo. No need to register, buy now!