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.
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.