Enne Jarraïe d’Haricaöts – Guernsey Bean Jar

1 pig’s trotter or

piece of shin beef                  parsley, thyme and sage

500g small pearl haricot beans            1 litre thick stock

240g onions                  salt and pepper

240g carrots                  1 bay leaf

 

Soak the beans in water overnight and drain the following day. Put them into a casserole with the meat, sliced onions, carrots and seasoning. Pour in the stock, cover with a lid, and cook in a slow to moderate oven (150-170ºC or Gas Mark 2-3) for about 7 hours, till all is tender. Top up with water or stock when necessary and check the seasoning before serving.