Homemade baked beans

You know the song...baked beans are good for your heart!

  • 7 hrs 2 mins cooking
  • Serves 6
  • Print
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.


Homemade baked beans
  • 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


Homemade baked beans
  • 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.

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