These beans are fast becoming a family favourite, perfectly paired with eggs or just with some toasted sourdough for an easy dinner. Make a big batch, they won’t last long.

You'll Need

2 tbs olive oil

1 onion, diced

3 cloves garlic, crushed

2 tins organic cannellini beans, drained and rinsed

700g bottle organic tomato passata

1/4 cup treacle

1/4 cup brown sugar

1 tbs apple cider vinegar

2 bay leaves

1 tbs dijon mustard

1/2 tsp smoked paprika

1 cup good quality chicken stock

1 medium ham hock, Berkshire has great flavour  (approx 800g)

sea sat and pepper to taste


Pre heat the oven to 130C

Heat oil in a large oven proof casserole dish. Saute onion and garlic on a low heat until soft (5- 10 minutes). Add all the ingredients – except for the ham hock and bring to a simmer.

Place the ham hock on top and cover and place in the oven for 3.5-4 hrs.

When done, discard the skin and bones from the ham hock and shred the meat into the beans. Remove the bay leaves and serve.


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