Page title and description

Meat mains
Guernsey bean jar
Cook's notes
Vegetarian version: Omit the pork and add extra beans and use veg stock Tastes even better the next day...Ingredients
- 500g belly pork (with no rind), cut into small pieces
- 4 potatoes, cut into 2cm cubes
- 3 carrots, sliced
- 2 onions, sliced
- 2 leeks, sliced
- 1 small swede, cut into 2cm cubes
- 2 bay leaves
- 1 litre chicken stock
- 2x400g tin butter beans
- 1 tsp cornflour mixed with water to thicken at the end of cooking
- 6 tbsp plain flour
- 3 tbsp of suet
- fresh or dried herbs
- water to thicken
- salt and pepper
Method
Prep time:
30 min
PT30M
Cooking time:
3h
30 min
PT3H30M
-
Step 1
Add the pork, vegetables, bay leaves, butter beans, and stock to a large casserole dish or slow cooker, make sure the veg and pork are covered with the stock, add more if necessary. Season, and cook in a slow cooker for most of the day on low. -
Step 2
To make the dumplings, mix the flour and suet in a large bowl. Season and stir in the herbs. Gradually add just enough cold water to make a dough with your hands. Roll into 8 similar sized balls. -
Step 3
Add the dumplings to the casserole for the last 15-20 minutes, then add cornflour to thicken for a few minutes at the end, and salt to taste. -
Step 4
If using a conventional oven cook it at about 160°C/Gas 3, for a few hours, and add dumplings and cornflour as before. -
Step 5
Traditionally served with bread and butter, but also good with mash, or just on its own.