Name: Homemade baked beans
Cook time: 422 min
Total time: 422 min
Yield: 6
Ingredients: 500 gram dried navy beans or cannellini; 1 teaspoon bicarbonate of soda; water; 2 tablespoon olive oil; 1 large onion, diced; 3 clove garlic, chopped; 700 gram bottle passata; 1/4 cup treacle; 1/4 cup brown sugar; 2 tablespoon worcestershire sauce; 1 tablespoon apple cider vinegar; 2 bay leaves; 1 tablespoon dry english mustard; 1/4 teaspoon ground cloves; 1/4 teaspoon smoked paprika; sea salt and freshly ground black pepper; 2 cup chicken stock; 1 small ham hock

You haven’t had real baked beans until you’ve had homemade baked beans studded with smoky slivers of ham from the hock. Add the treacle with a slow hand, tasting as you go, if you prefer a less sweet end result.

Looking for more baked eggs with beans or more hot breakfast recipes?

Ingredients

500 gram dried navy beans or cannellini

1 teaspoon bicarbonate of soda

water

2 tablespoon olive oil

1 large onion, diced

3 clove garlic, chopped

700 gram bottle passata

1/4 cup treacle

1/4 cup brown sugar

2 tablespoon worcestershire sauce

1 tablespoon apple cider vinegar

2 bay leaves

1 tablespoon dry english mustard

1/4 teaspoon ground cloves

1/4 teaspoon smoked paprika

sea salt and freshly ground black pepper

2 cup chicken stock

1 small ham hock

Method

1.Preheat the oven to 160°C/140°C fan-forced.

2.In a medium saucepan, combine beans, bicarbonate of soda and cover with water. Bring to the boil, remove from heat and allow to stand at least two hours. Return saucepan to the heat, bring to the boil, drain.

3.In a large enamelled cast-iron casserole dish, heat oil and sauté onion and garlic.

4.Add the remaining ingredients, including the beans and bring to the boil.

5.Place the ham hock on top of the beans, cover and place casserole in preheated oven 4-5 hours.

6.Remove hock from casserole, discard skin and bone, shred meat. Remove bay leaves before returning shredded meat to the beans. Serve on toast.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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