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    Jersey Bean Crock

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    Jersey Bean Crock

    Traditionally made using pigs trotters, but here we’ve used pork belly, which is over its long slowly cook with mixed beans to melt together and produce tender chunks of pork with a good thick gravy.

    • Cooking time: 5 hours, plus overnight soaking
    • Total time: 5 hours, plus overnight soaking

    Serves: 4


    • 500g pack Waitrose Wholesome Bean Mix, soaked in cold water overnight
    • 500g essential Waitrose British Pork Belly Joint, cut into cubes
    • 2 onions, sliced
    • 2 carrots, sliced
    • 4g Waitrose Cooks' Ingredients Wild Bay Leaves


    1. Preheat the oven to 180°C, gas mark 4. Place the soaked beans with the pork, onions and carrots into the crock pot, or casserole dish add the bay leaves and parsley stalks and season with freshly ground black pepper.
    2. Pour boiling water over to cover the contents, cook slowly uncovered in the preheated oven for at least 5 hours, checking occasionally that there is still enough water. (The bean croak will thicken but shouldn’t be burnt or dried out – so add a little more boiling water if required.)
    3. Season to taste at the end of cooking with salt, pepper and fresh parsley and discard the bayleaf and scatter with chopped parsley leaves, any excess fat. Serve with crusty bread and perhaps some green salad.

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