I made a purely local recipe. It is very much a peasant recipe using cheap cuts of meat and dried beans and onions all of which can be bought cheaply. It is of the same family as Cassoulet and the American Boston Baked Beans.
The recipe is called Beanjar. Traditionally each family had their own recipe and their own way of cooking it, some cooked in their furze oven while others who lived within walking distance of their local bakery would put the beanjar ingredients into their bean crock, seal the top and take it to the bakery. At the end of his bake the baker would pop the beanjars in his oven and the residual heat would cook the beanjar. It then had to be reheated after collecting from the baker the next morning. It was traditionally (and still is) served with crusty bread and butter (bought from the baker when collecting the beanjar.)
It is good Winter stodge and is famous in the Island for causing your bottom to make loud noises
. Mention that you've had beanjar to any Guernseyman and he is likely to say something like "I hope I don't get stuck in a lift with you."
My recipe is;
500g butter beans.
500g haricot beans
2 large onions
Pork hock (was traditionally a pigs trotter)
Piece of brisket or shin of beef with marrow
Herbs, usually thyme, parsley and bay
Water or stock
Salt and pepper.
Soak beans overnight. Discard soaking water and rinse beans.
Replace water and boil beans for 5 to 10 mins. Discard water again. (you can miss out this step but it makes sure the beans are ok to eat.)
Get large casserole dish.
Chuck in the pork and beef.
Roughly chop onions and throw the lumps of onion in.
Stir to mix.
Add water or stock to cover beans at least by half an inch.
Put in oven at gas 1 for about 8 hours.
After 4 hours, take bones out of meat and roughly chop up meat to spread around beanjar.
Stir and add water to ensure a good consistency.
About an hour before serving add hot water if necessary and add salt to taste.