Hearty Pork and Beans
Recipe by S. from Brisbane
- Cooking time: null
- Ingredients:
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300g mixed dried beans
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Haricot, navy, and borlotti (or cannellini)
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1/2 smoked ham hock, 500grams (they are usually about 1kg, but the butcher can chop it in half for you - use the other half for soup)
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2 tsp olive oil
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1 cup of beef stock
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1 large red onion, finely chopped
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4 garlic cloves crushed
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2 cans of diced Italian plum tomatoes
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1 tbs worcestershire sauce
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1 tbs maple syrup
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2 tsp dijon mustard
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Salt & freshly ground pepper
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- In recipe types: null
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Soak the beans in water over night before cooking. Make sure there is plenty of water since they absorb the water
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Rinse beans (after soaking overnight), Put beans in a large pot with the ham hock and stock and then fill with water to just cover the ham hock
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Add a good amount of pepper. Bring to the boil and then simmer, with the lid 3/4 on, for 45 minutes
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Take off the heat, drain the beans and hock, but reserve 3/4 cup of liquid
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Chop ham from hock into small pieces
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In the same pot (don't wash it), bring to a medium heat, then add olive oil and garlic and cook for 1 minute
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Add onion and cook for another 3 minutes - make sure onion is translucent, but not browned at all
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Add beans, ham, worcestershire, maple syrup, mustard, tomatoes and reserved liquid. Add a pinches of salt and a good amount of pepper (also add Cayenne Pepper if you like it a bit hotter)
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Bring to the boil, and then simmer, with the lid 3/4 on, for 45 minutes
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Let cool and refrigerate overnight
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Put the amount required in a small pot and simmer for 5-10 minutes before serving