Prep 10 mins
Cook 1 hr 10 mins
Australians love their baked beans. Most homes keep a supply of the canned variety (made by Heinz). They are often eaten for breakfast, or at least as a part of breakfast. They are eaten on crusty bread.
- 12 ounces dry mixed beans (kidney, navy, canellini)
- 1 smoked ham hock
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 (14 ounce) cans diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- kosher salt
- fresh ground black pepper
- crusty toast, for serving
- wilted spinach, for serving
- Soak the beans overnight in cold water; drain.
- In a Dutch oven, place the beans, the ham hock, and enought water to cover; bring to a boil, cover, reduce heat, and simmer 30 minutes.
- Remove the hock and cut off the meat and shred; drain beans, reserving 1/2 cup of the cooking liquid.
- Heat the oil in the Dutch oven, cook the onion and garlic until they begin to soften, about 3 minutes; add tomato, reserved liquid, the Worcestershire sauce, maple syrup, Dijon mustard, shredded meat, and beans to the pot.
- Cover and simmer until beans are tender and the liquid has thickened, about 30 minutes; season with salt and pepper.
- Serve over crusty toast with wilted spinach.
I used a 375 gram packet for 4 bean mix and made as directed but because of the extra beans added a cup of water as extra liquid and the end result was lovely full of flavour baked beans with a rich thick sauce. Thank you threeovens, made for Aussie/Kiwi Recipe Swap #79 August 2013.I ended up with 7 cups of baked beans of which I have frozen 6. UPDATE - I defrosted a cup full in the microwave and then re-heated and served with toasted wholemeal/wholegrain bread for a great lunch, thanks once again three ovens.