Place the beans into a large bowl and cover with plenty of cold water. The beans will swell whilst soaking so make sure there’s enough water to keep them covered.
Leave to soak overnight (or for at least 8 hours).
If any skins slide off the beans during soaking you can remove them.
Drain the water from the beans, then place them into a large saucepan.
Cover with fresh, cold water and bring to a boil.
Reduce the heat a little, until the water is just boiling and cook them for 10 minutes.
Drain the water form the pan and tip the semi cooked beans into the slow cooker.
Place all the other ingredients into the slow cooker along with the beans.
Ensure the water covers the ingredients, and if not add a little more.
Switch the slow cooker on and choose which setting you prefer:
* high - cook for 6-8 hours
* low - cook for 3-4 hours
At the end of the cooking time the beans should be soft, the bones will have rendered out their fat and gelatine and the potato should have disintegrated.
Switch off the slow cooker and remove the trotter and/or shin of beef with a pair of kitchen tongs.
Discard both, or remove any meat or marrow as discussed in the article above.
Return any scraps of meat from the trotter back to the slow cooker bowl and stir.
Taste the broth and season with more salt and pepper if necessary.
Dish up and scatter with a little chopped fresh parsley (optional).
If you’d like it to stretch further, serve with bread and butter on the side.
Please enjoy my recipe! Jane | hedgecombers.com