Back in the Isle of Guernsey, where we used to live, winters are warmed with a dish called bean jar. Its a simple, wholesome and satisfying bean cassarole flavoured with pork. It is hard for me to get away from the perfect marrage of pork and beans when the weather turns cold. This cassarole is made using our 100% free range ginger & lemon pork sausages (available from Preserved Eat at Christchurch Farmers Market)
Ingredients (serves 5)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 medium sticks celery, finely chopped
- 3 garlic cloves, chopped
- 10 Ginger & Lemon sausages from Preserved Eat
- 5 rashes of traditionaly cured bacon from Preserved Eat
- 1½ tsp sweet smoked paprika
- 1 tbsp dried thyme
- 125ml white wine
- 2 x 400g tins cherry tomatoes or chopped tomatoes
- 2 sprigs fresh thyme
- 1lt chicken stock
- 400g beans either canned or dried that have been soaked over night
- 1 bunch chives or corriander
What to do
- Heat the olive in the crock pot. Add the onion and cook gently for 5 minutes. Add the celery and cook for a further 5 mins untill tender.
- Add the sausages and bacon fry the sausages for about 5 mins untill the sausages are a little browned
- ASir in the garlic, paprika and dried thyme cook for another minute.
- Pour in the wine, tomatoes, thyme, stock and return to the slow cooker base.
- Go off and do your stuff, it will be ready by dinner time!
- Divide between bowls, sprinkle with the chives or corriander and serve, great with crusty bread!