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Smoky baked beans with ham hock
Smoky baked beans with ham hock
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Prep Time:
360 minutes
Cook Time:
225 minutes
Total Time:
585 minutes
Delicious baked beans with tender, smoky ham hock. Perfect for any meal to satisfy and delight the whole family.
Ingredients:
  • 375g packet dried borlotti beans, rinsed
  • 1kg ham hock
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 red capsicum, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 5.00 gm smoked paprika
  • 2 x 400g cans chopped tomatoes
  • 500ml (2 cups) chicken style liquid stock
  • 70g (1/3 cup, firmly packed) dark muscovado sugar
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Waffles or toast, to serve
Instructions:
  • In a large bowl, cover the dried borlotti beans with cold water. Allow them to soak for 8 hours or overnight. Rinse thoroughly under cold running water and drain well.
  • Preheat the oven to 160C/140C fan-forced. Score the hock skin with a small, sharp knife, then carefully remove and discard the rind by separating it from the fat.
  • In a large flameproof casserole dish, heat oil over medium heat. Sauté onion and capsicum until tender, about 5-8 minutes. Stir in garlic and paprika, cook until aromatic, for about 1 minute.
  • Combine the tomato, stock, and sugar in a pot and bring to a boil. Add the ham bone, ensuring it's well coated. Mix in the drained beans, thyme, and bay leaves. Cover the pot and bring it to a boil once more.
  • Place the dish in the oven and bake for 3 hours or until the beans are nearly tender. Then, transfer the ham bone to a board, discard the bone and fat, shred the ham, and add it back to the bean mixture.
  • Bake the dish in the oven, uncovered, for 40-45 minutes until the sauce thickens. Season and serve with warmed waffles or toast.

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