Les Pais au Four (Jersey Bean Crock) is a traditional Channel Islands recipe (from Jersey) for a classic stew of beans and mea twith onions that's traditionally slow cooked in a crock. The full recipe is presented here and I hope you enjoy this classic Channel Islands version of: Jersey Bean Crock (Les Pais au Fou).
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This dish originated as a type of Norman cassoulet, a slow-cooked pork and bean stew, most authentically containing a pig's trotter, water and onions.
Ingredients:
500g mixed beans (large white haricot beans, butter beans, brown and red kidney beans)
500g cubed belly pork, or equivalent weight in stewing meat like pig’s trotter or shin of beef.
1 carrot, peeled and sliced thickly
2 onions, peeled and sliced
Small bunches of parsley and thyme and a bay leaf
Salt and freshly-ground black pepper
Method:
Pick over and wash the beans. Set in a bowl, cover with plenty of water and set aside to soak over night.
The following day, drain the beans and tf the mixture includes red kidney beans it is important to boil the beans for at least 10 minutes before putting them in the crock pot.
Drain the beans and put them in a traditional crock pot or other oven proof dish with roughly cut onions, carrots and meat (or meat substitute) then season with pepper, bay leaves and herbs.
Pour boiling water over the contents until covered. Place, without lid, in a hot oven at 200C (gas mark 6).
Cook, uncovered, until the contents bubble then put on lid, turning oven to low (150C/gas mark 2).
Leave to cooking gently all day, topping up with boiling water when necessary, check periodically to see that there is still enough water. You want the bean crock to thicken up, but not burn or dry out. One hour before serving, remove meat, vegetables and herbs, then strip meat from bones.
Discard the bones, gristle, excess fat, vegetables and herbs. Return the meat to the pot, mixing into the beans. Adjust the seasonings to taste.
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