murphyscreek
Veteran
Ingredients
350gms dried white (navy,haricot) beans
1 smoked ham hock (around 1kg)
1 large onion (chopped)
2 cloves garlic (grated)
2 bay leaf
1/3 cup molassas
1/3 cup brown sugar
2 tbsp. mustard powder
1 tbsp. tomato paste
1 and 1/2 tbsp red wine vinegar
1 and 1/2 tbsp Worcestirshire sauce
salt to taste
Method
Rinse and drain beans, then soak overnight in a large bowl of water. Next day, drain beans but reserve the soaking water. In a casserole dish place beans and remaining ingredients (except hock) and stir gently with a little of the bean water to combine ingredients. Place the hock into the bean mix, and if needed add a little more of the reserved liquid so hock is covered by approximately one third. Cook in a low oven (120 degree celsius) checking liquid level and turning hock occassionally until hock is soft and nearly falling apart. Remove hock, then remove fat from hock, but reserving pieces of shredded ham meat. Continue cooking beans till soft (mine took 10 hours) returning ham meat to the casserole towards the end of the cooking time. I also reserved some ham meat for garnish.
Video link below:
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