Slow Cooker Guernsey Bean Jar

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Slow Cooker Guernsey Bean Jar is a traditional Guernsey recipe. Budget friendly cuts of pork or beef are slow cooked with vegetables and beans and transformed into a hearty, creamy stew.

Simmered to perfection, it’s the perfect pork and bean stew for a cold winter’s day.
So if you’re looking for a comforting and hearty meal that requires minimal effort, look no further.

Our friend in Guernsey gave me her family bean jar recipe over 30 years ago. It’s a traditional Guernsey recipe that’s been passed down through generations and even though it was written on a scrap of paper, I still treasure it. Just like a Guernsey Gâche, Bean Jar recipes vary from family to family.

This Easy Guernsey Bean Jar recipe will serve 6 to 8 people but is easily doubled. It’s a foolproof recipe made with a handful of ingredients. Leave the slow cooker to work its magic and you will have a bowl of the best Homemade Guernsey Bean Jar.

What is Guernsey Bean Jar ?

Guernsey Bean Jar is a traditional dish of the Channel Islands, very simple and depends on slow cooking for its success. Still popular today, Bean Jar is often served as soup of the day in Guernsey cafes and beach kiosks.
Right until the end of the German occupation of Guernsey, bean jars, covered with brown paper and tied up with string and the family name on a label, were taken to a bakery to cook overnight. Since there was no baking on a Sunday, ovens weren’t fired up and the bean jars would cook in the residual heat of the previous day’s baking.

Although almost everyone in Guernsey has a secret family recipe for a bean jar, there is one thing they all have in common: the simpler the better. But, if you were to start a discussion about Guernsey bean jar ingredients, you’ll find plenty of opinions. Even the inclusion of carrots can be fiercely debated.
Bean jar is a cheap and wholesome meal and ingredient variations depended on what was available. Our friend’s recipe uses pork but she has included a note to say shin of beef (or both pork and beef) can be used.

What equipment do I need ?

• 6 to 8 person slow cooker – I used my 6.5 litre ( 7 quart ) Crock Pot.

What Ingredients do I need ?

• Dried white beans – I’ve used a mix of haricot and butter beans.
• Onions – you will need 2 large brown onions.
• Carrots – peeled and diced.
• Meat – ham hock or beef shin. I’ve used ham hock.
• Herbs – I’ve used fresh sprigs of thyme and bay leaves. If using dried thyme half the amount.
• Seasoning – I’ve used freshly ground black pepper and sea salt.
• Water for cooking and rinsing beans and cooking the bean jar. There is no need for stock and all the flavour comes from the ham hock, vegetables and herbs.

How to make Slow Cooker Guernsey Bean Jar

Prepare the beans

IMPORTANT NOTE – To use dried beans in a slow cooker they must be properly soaked and cooked. Most beans contain varying amounts of a toxin called Phytohaemagglutinin also known as kidney bean lectin, red kidney beans having the most. Throwing away the soaking and rinsing water gets rid of leached toxins and boiling the beans for at least 10 minutes with fresh water makes them safe to be added to the slow cooker where they need to be cooked on high setting for the first hour.

• Soak beans for at least 8 hours – preferably overnight. Make sure you cover the beans by at least 5 cm / 2 inches of water to allow for the beans swelling up.
• Discard the water, rinse and boil beans in fresh water for 10 minutes.
• Drain the beans and discard the cooking water.

Make your Bean Jar

• Add the part cooked beans to the slow cooker along with the carrots, onions, herbs and pepper.
• Pour boiling water to cover the vegetables and beans.
• Push the meat in amongst the beans and veg.
• Replace lid and cook on high for 1 hour – DO NOT OMIT THIS.

• Check the water level and top up if necessary.
• Turn slow cooker to low and cook for a minimum of 8 hours. Bean Jar can be cooked for up to 24 hours, I usually cook mine for 16 hours.
• Or carry on cooking on high for at least 5 hours.
• Remove the meat and bone from the slow cooker.
• Shred the meat and return to the Bean Jar and check for seasoning.
• Sprinkle with freshly chopped parsley and serve with homemade crusty bread and Guernsey butter.

How long will it keep ?

Your Slow Cooker Bean Jar will keep refrigerated for up to 3 days.

How to reheat

Reheat leftover Guernsey Bean Jar in a pan on the stovetop over a medium to low heat for about 20 minutes. Check it is piping hot before serving.

Can I freeze it ?

Yes, you can ! Completely cooled leftover Guernsey bean jar can be frozen in airtight food safe containers for up to 3 months. Defrost overnight in the fridge.

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More One Pot Slow Cooker Meals

Slow Cooker Sausage Casserole
Slow Cooker Beef Stew and Dumplings
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Slow Cooker Vegetable and Bean Stew with Breadcrumb Topping

Slow Cooker Guernsey Bean Jar

Slow Cooker Guernsey Bean Jar is a traditonal Guernsey recipe. Budget friendly cuts of pork or beef are slow cooked with vegetables and beans and transformed into a hearty, creamy stew. Simmered to perfection, it’s the perfect pork and bean stew for a cold winter’s day.

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5 from 8 votes

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Course: Main Course

Cuisine: Guernsey

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours 30 minutes minutes

Soaking time – not included in total time: 8 hours hours

Total Time: 6 hours hours 45 minutes minutes

Servings: 8

Calories: 358kcal

Author: Sarah James

Equipment

• 6 to 8 person slow cooker – I used my 6.5 litre ( 7 quart ) Crock Pot.

Ingredients

• 225 g dried butter beans
• 225 g dried haricot beans
• 2 large onions peeled and diced
• 4 carrots peeled and diced
• 500 g ham hock or shin of beef
• 2 bay leaves
• 2 sprigs of thyme
• 1 tsp ground black pepper
• salt to taste
• 1 litre water plus extra for cooking and rinsing beans

MetricUS Customary

1x2x3x

Instructions

Prepare the beans

• Soak beans for at least 8 hours – preferably overnight. Make sure you cover the beans by at least 5 cm / 2 inches of water to allow for the beans swelling up.
• Discard the water, rinse and boil beans in fresh water for 10 minutes.
• Drain the beans and discard the cooking water.

Make your Bean Jar

• Spray inside the slow cooker pot with cooking spray or lightly grease.
• Transfer the drained part cooked beans to the slow cooker and add the carrots, onions, herbs and pepper.
• Add approx 1 litre of boiling water or more to cover the vegetables and beans.
• Add meat and push in amongst the beans and veg.
• Replace lid and cook on high for 1 hour – DO NOT OMIT THIS. Check the water level and top up if necessary.
• Turn slow cooker to low and cook for a minimum of 8 hours or keep on high for a further 5 hours. Bean Jar can be cooked for up to 24 hours, I usually cook mine for 16 hours.
• Shred the meat and return to the Bean Jar, stir and add salt and extra pepper to taste.
• Optional, sprinkle with freshly chopped parsley and serve with crusty bread and Guernsey butter.

Notes

• For US cup measures, use the toggle at the top of the ingredients list.
• Recipe is easily doubled.
• Can be Oven Cooked – follow to step ?? using a cast iron casserole or Dutch Oven. Cook at 170℃ / 150℃ fan / 300℉ / Gas Mark 2 for 5 to 6 hours.
• IMPORTANT – to use dried beans in a slow cooker they must be properly soaked and cooked. Most beans contain varying amounts of a toxin known as kidney bean lectin, red kidney beans having the most. Throwing away the soaking and rinsing water gets rid of leached toxins and boiling the beans for at least 10 minutes with fresh water makes them safe to be added to the slow cooker where they need to be cooked on high setting for the first hour.
• It’s better to add salt near the end of the cooking time, as salt tends to toughen the bean skins.
• Your Slow Cooker Bean Jar will keep refrigerated for up to 3 days.
• Completely cooled leftover bean jar can be frozen in airtight food safe containers for up to 3 months.
• Defrost overnight in the fridge. Reheat in a pan on the stovetop over a medium to low heat for about 20 minutes. Check it’s piping hot before serving.
• Nutrition information is approximate and meant as a guideline only.

Calories: 358kcal | Carbohydrates: 41g | Protein: 30g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 185mg | Potassium: 1190mg | Fiber: 14g | Sugar: 6g | Vitamin A: 5111IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 5mg