Baked Beans with Smoked Ham Hock
Soak your Borlotti beans overnight in cold water.
Pre-heat your oven to 140°c. Remove the rind from your hock and set aside.
Put some olive oil into a large oven proof pan and saute’ finely chopped 1 large brown onion and 1 de-seeded red capsicum until translucent. (about 7 mins)
Then add 1 teaspoon of smoky Paprika and 2 crushed cloves of garlic, cook for about 1 minute until aromatic.
Next add 1/4 cup of Muscorado Sugar, 500ml of Chicken Stock, 800gm can of Crushed tomatoes, a couple of sprigs of Thyme and a Bayleaf. (the chilli is optional, but I like to add a couple of teaspoons of chilli to spice it up. Bring everything to the boil.
Once boiled, put your hock into the pot and make sure its covered. Place into the oven with the lid on for 3 hours.
After 3 hours remove the hock from the baked beans and shred the meat, then place it back into the pot, leave in the oven with the lid off for about 30 mins or until the sauce is nice and thick.
Then remove and enjoy…… You can put it on toast, or mashed potatoes, or even with eggs and bacon…..