Beanjar. A local 'speciality' it's a dish in the long line of peasant foods which used simple ingredients to make a tasty, nutritious meal, even if in this day and age they would be classed as unhealthy. This is in the tradition of Boston Baked Beans or Cassoulet but rather simpler.
My own recipe calls for a mix of haricot beans and butter beans, a pork hock, piece of beef shin, onions, stock, bay leaf, parsley, thyme and pepper with salt added at the end. Traditionally it all goes into a large ceramic dish called a 'beanjar' and then cooked over a low heat for 5 or 6 hours. You then strip the meat off the bones, remove the bones and then cook to a fairly thick 'stewlike' consistency. You can either add the salt at the end or leave peeps to add salt to their taste at the table. Normally served with plenty of crusty French bread plastered with Guernsey butter.
In the 'olden days' Mrs Batiste or Mrs Le Flem or Mrs de la Mare would make up the beanjar and then take it down to the local bakers who would pop it in their oven after their daily baking session, the beanjar would then cook overnight in the residual heat. They would then collect their beanjar the following day and finish off the cooking at home. Local tradition has it that beanjar is always better the second day, much thicker.
It also has the tradition of being very 'windy' and whenever someone mentions they've had beanjar it's always a cue for jokes about opening windows etc.
http://www.bbc.co.uk/guernsey/content/articles/2004/07/22/bean_jar_feature.shtml