Enne Jarraie d'Haricaots – British Crown Dependency Guernsey Bean jar

Name: Enne Jarraie d'Haricaots – British Crown Dependency Guernsey Bean jar
Total time: 25200 s
Yield: A large family
Cuisine: British
Ingredients: 500 g haricot (navy beans) or other white beans, such as cannellini; 500 g butter beans; 500 g pork belly on the bone, cut into ribs; 500 g onions, peeled and sliced; 1/2 litre chicken stock; 1 tsp freshly ground sea salt; 1 tsp freshly ground black pepper; 1 handful dried seaweed such as dulse; 50 g Guernsey butter (optional)

Laura @FeelBetter

Milton Keynes, England

Gorgeous Guernsey is the second largest island in the Channel Islands and is situated in the English Channel near the French coast. It is a self-governing British Crown dependency. The island has stunning coastal scenery with rugged cliffs, sandy beaches and picturesque harbours and is a treasure to explore.

enne Jarraie d’Haricaots is a white bean and pork stew cooked in an earthenware pot at the local bakery. It’s not a complicated or expensive dish to make but the dish is heavenly.

Traditionally, the dish would be started on a Friday night with the soaking of dried beans. Saturday, cheap cuts of meat are added and boiled then transferred to an earthenware pot, the Bean Jar, covered in brown paper, tied with string and marked with the family name, then dropped at the local bakery to be put into the cooling oven on a Sunday as no bread is baked that day.

The Bean Jar is eaten on Monday (traditionally washing day) and reheated on Tuesday (ironing day). On the island, every family has a recipe for Bean Jar, passed down through generations, with no two recipes the same.

There are many types of seaweed growing on Guernsey’s shoreline so I have given the recipe a twist and added a large handful of dulse seaweed as seasoning.

Dried beans used to be sold in every corner shop but nowadays they are hard to find so just use whatever white beans you can find. Even though it’s a simple dish it is one of the tastiest I have eaten in a long time. I just love it. #August2026 #CA2025

enne Jarraie d’Haricaots is a white bean and pork stew cooked in an earthenware pot at the local bakery. It’s not a complicated or expensive dish to make but the dish is heavenly.

There are many types of seaweed growing on Guernsey’s shoreline so I have given the recipe a twist and added a large handful of dulse seaweed as seasoning.

Laura @FeelBetter

Milton Keynes, England

enne Jarraie d’Haricaots is a white bean and pork stew cooked in an earthenware pot at the local bakery. It’s not a complicated or expensive dish to make but the dish is heavenly.

There are many types of seaweed growing on Guernsey’s shoreline so I have given the recipe a twist and added a large handful of dulse seaweed as seasoning.

enne Jarraie d’Haricaots is a white bean and pork stew cooked in an earthenware pot at the local bakery. It’s not a complicated or expensive dish to make but the dish is heavenly.

There are many types of seaweed growing on Guernsey’s shoreline so I have given the recipe a twist and added a large handful of dulse seaweed as seasoning.

Saved

Ingredients

7 hours plus overnight soaking

A large family

500 gharicot (navy beans) or other white beans, such as cannellini
500 gbutter beans
500 gpork belly on the bone, cut into ribs
500 gonions, peeled and sliced
1/2 litrechicken stock
1 tspfreshly ground sea salt
1 tspfreshly ground black pepper
1 handfuldried seaweed such as dulse
50 gGuernsey butter (optional)

Saved

Steps

7 hours plus overnight soaking

1

Wash the beans and soak overnight in cold water in the fridge. Rinse and drain. Place the beans in fresh water and boil for at 30 minutes. Note: Dried beans should always be boiled for at least 10 minutes prior to adding to a slow cooker in order to neutralise any phytohaemagglutinin in the beans that can make one unwell.
2

Drain the beans and add the pork pieces, half of the chopped onions and stock with a further 1 litre of water and boil for a further 20 minutes. Pour into a slow cooker. The stock should cover the beans. If it doesn’t top up with more water. Season with salt and pepper and add a handful of seaweed and the remaining onions.
3

Cook for a further 6 hours until the beans are soft and the meat falls off the bone. Check the seasoning. Stir in a knob of Guernsey butter to enrich the sauce and serve with a cob of crusty bread.