Traditional Jersey Bean Crock: The Original Baked Beans - cooking recipe

Ingredients

1 lb small white haricot beans
8 ounces mixed beans (large white haricot beans, butter beans, brown and red kidney beans)
4 ounces pork belly
8 ounces shin beef
1 carrot, peeled and diced
1 onion, peeled
fresh parsley and thyme (small bunch of each)
salt and pepper

Preparation

Soak beans overnight in sufficient water to cover. Then drain and put them in to the beancrock (any earthenware casserole dish or a Le Creuset dish will be fine), seasoning with pepper.
Add the belly pork, shin of beef, carrot, onion and herbs. Pour boiling water over the contents until covered. Place, without lid, in hot oven, Gas mark 6, 200\u00b0C (400\u00b0F). Cook uncovered until contents bubble. Then put on lid, turning oven to low, Gas mark 2, 150\u00b0C (300\u00b0F). Leave cooking all day - about 4 to 6 hours, topping up with boiling water when necessary.
One hour before serving, remove meat, vegetables and herbs, strip meat from bones. Discard the bones, gristle and excess fat. Mix meat into the beans, adding salt and pepper to taste.
Serve hot with crusty bread or with grilled ham and eggs.