Serves: 8

1 pound dried haricot beans
1 pound dried butter beans
2 pounds beef shin
1 large onion, chopped
2 carrots, chopped
2 bay leaves
Salt and pepper
4 cups beef stock
1 beef bouillon cube dissolved in 2 cups water

Soak the beans overnight in water.

Place all the ingredients in either an earthenware pot or a large casserole dish and pour the beef stock over the dish. Cover the jar or dish and place it in a preheated 250 F for 12 hours.

Check the dish occasionally and top up with water as needed. Check the seasoning. Remove the bones from the meat and discard the bay leaves. Serve with crusty bread and Guernsey butter.

Chard Cooked in Butter

Peel the leaves off the stems and keep the stems and leaves separate. Cut the stems into 2-inch pieces, then roughly chop the leaves. Put about one inch of water and a half teaspoon of salt into a large saucepan. Bring the water to a boil. Add the chard stems. Stir and then reduce to a simmer. Cook for three and a half minutes. Stir in the leaves and cook for one and a half minutes more. The stems and leaves should now be fork-tender. Drain the water from the pan, add the Guernsey butter and stir to coat.