Guernsey BeanJar

Last night I soaked the Butter Beans and Haricot Beans overnight, then today I peeled and sliced a load of carrots. Made the stock, put in the meat and it’s been cooking all day on a low heat. It’s a traditional meal passed down from generations. I prefer mine to my Mums, she used a pigs trotter, but I don’t.
I will leave it to cool now this evening then pop it in the fridge and tomorrow when it’s all melded together (I’m dribbling) I will freeze it in portion bags. But I will save enough for our lunch tomorrow. It’s so good (if you like it)
Enjoy your weekend