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Prototype – unglazedRecipe
Traditional Vegetarian Guernsey Bean Jar
A hearty, slow-cooked taste of Guernsey.
Serves
6
Prep
20 mins + 24hr soak
Cooking
approx. 6 hours
Bean Jar has been part of Guernsey life for generations, with recipes often shared and adapted over time. Lucy's vegetarian version began with a recipe that was passed on to her, which she made for her wedding and has continued to adapt over the years.
While developing her handmade bean jar pots, Lucy has returned to the recipe and made it part of the project. This is Lucy's version, but like any traditional recipe, don't be afraid to make it your own. Some families add extra herbs, others prefer more vegetables, and many include pork or beef.
Equipment
Traditional bean jar pot or large lidded casserole dish, frying pan, kettle
Ingredients
- 500g dried beans (250g haricot, 250g butter beans)
- 2 large onions, peeled and chopped
- 3 carrots, peeled and sliced
- 1–2 parsnips, peeled and chopped
- 1 tablespoon vegetable oil
- 2 tablespoons vegetable bouillon powder
- 1 tablespoon Marmite
- 2 bay leaves
- 2–3 teaspoons mixed dried herbs (to taste)
- Salt and freshly ground black pepper
- Water
Method
Soak the beans
Place the haricot and butter beans into a large bowl and cover generously with cold water. Leave to soak for 24 hours. Drain and rinse well.
Soften the vegetables
Gently fry the onions in a little vegetable oil until softened. Add the carrots and parsnips and cook for a few minutes.
Fill the bean jar
Transfer the soaked beans and softened vegetables to the bean jar pot or a large lidded casserole dish. Add the bay leaves and cover generously with boiling water.
Slow cook
Cover with the lid and cook at 150°C (130°C fan) for around six hours, or until the beans are completely soft. Check occasionally and top up with a little boiling water if needed. All dried beans should be thoroughly cooked before serving.
Season and finish
Add the vegetable bouillon powder, Marmite, herbs, salt and pepper to taste. Remove the bay leaves. Cook a little longer before serving with warm crusty bread and Guernsey butter. If the bean jar seems a little thick, stir in a splash of boiling water until it reaches your preferred consistency.
Lucy's tip: I love adding plenty of sage, either fresh from the garden or dried. It adds to the Bean Jar's deep, savoury flavour. Add it with the other herbs towards the end of cooking.
Prefer to add meat?
Traditional Guernsey Bean Jar is usually made with pork or beef, although every family has their own preferred recipe. We prefer to make ours vegetarian, using vegetable bouillon, Marmite and plenty of herbs to give the beans a rich, savoury flavour.
To include meat, add a ham hock, pork shoulder, pork hock or a piece of beef when you add the beans. Once cooked, remove any bones, shred the meat and stir it back through the beans before serving.
Tips
Soak the beans for 24 hours for the best texture.
Gentle, slow cooking gives the flavours time to develop and allows the beans to become soft and creamy.
Keep the beans covered with liquid throughout cooking.
If the beans become too dry during cooking, top up with boiling water rather than cold water.
Add salt towards the end of cooking, once the beans have softened.
Bean jar tastes even better the next day. It keeps well in the fridge for 3–4 days and freezes well.
Common questions
What is Guernsey bean jar?
A traditional slow-cooked dish made with beans, vegetables and usually pork or beef. The name also refers to the pottery cooking pot used to make it.
Why is it called bean jar?
The name comes from the pottery jars that Guernsey families traditionally used to cook the dish. Over time, the name came to mean both the pot and the meal.
Can bean jar be frozen?
Yes. Allow it to cool completely before transferring to containers. It reheats well in the oven or on the hob.
Can I make it in a casserole dish?
Yes. A traditional bean jar pot is ideal, but any large lidded casserole dish or oven-safe pot will work.
Is bean jar vegetarian?
Traditional bean jar usually includes pork or beef, but this vegetarian version uses vegetable bouillon and Marmite for depth of flavour.
How long does bean jar keep?
It keeps well in the fridge for 3-4 days and tastes even better the next day as the flavours develop.
Why cook in a stoneware pot?
Stoneware has been used for slow cooking for generations because it heats gently and evenly. The thick walls help maintain a steady temperature, making it ideal for dishes like Guernsey bean jar that benefit from several hours in the oven.
Lucy is currently developing her own handmade Guernsey bean jar potshandmade Guernsey bean jar pots (lisletpottery.gg/guernsey-bean-jars), inspired by this tradition.
The story behind Guernsey bean jar
Bean jar has been part of Guernsey life for generations. It was a practical, economical meal made from ingredients most families had to hand: dried beans, vegetables, and whatever meat was affordable.
Preparation usually began on a Saturday evening. The beans were soaked overnight, then combined with vegetables and meat in a pottery cooking pot. Traditionally, pots could be covered with brown paper, tied with string and marked so that each family's Bean Jar could be identified.
On Sunday morning, families carried their bean jars to the local bakery. The baker placed them in the bread oven after the morning's loaves were done, and the residual heat slowly cooked the meal over several hours. By lunchtime, families collected their pots, and the beans had become thick, soft and deeply flavoured.
The tradition of taking bean jars to the bakery has largely disappeared, but the dish itself is very much alive. It is still served in local cafés, appears at events like Lé Viaer Marchi, and is cooked at home by families across the island. Many people have strong memories of their parents' or grandparents' versions, and the recipe continues to be passed down and adapted.
The pottery cooking pot that gave the dish its name has become harder to find in recent years. That is part of what inspired Lucy to develop a new handmade version at L'Islet Pottery, keeping the connection between Guernsey food, local pottery and everyday island life.
Every family has their own version.
This one is ours.
Lucy, L'Islet Pottery