From Stonesoup
There’s nothing like waking up to the smell of these beans. It’s enough to make you almost want to leap out of bed on a lazy Sunday morning. Almost.
I have made a vegetarian version of these beans. The secret is to replace the ham hock with a tablespoon of smoked paprika and season more generously at the end (a little soy sauce can help as well).
If you can’t find a ham hock. You could use some speck, pancetta or even a little bacon.
I like to just serve the beans on their own with a green salad. But they’re also lovely as part of a more substantial brunch with some eggs and hot buttered toast.
8-hour Baked Beans
Servings 6 people
Ingredients
- 400 g dried cannellini haricot or northern beans
- 2 onions peeled & chopped
- 2 cans tomatoes 400g/14oz, each
- 3 tablespoons Worcestershire sauce
- 1 ham hock
Instructions
- Preheat oven to 120C (250F) fan forced. Or 140C (280F) for regular oven.
- Place beans, onions, tomato, worcestershire sauce and ham hock in a large oven proof dish, preferably with a lid. Add 2 1/2 cups water and 2 tablespoons brown sugar if you prefer your beans a little sweet. Cover tightly with foil and the lid.
- Bake beans for 8 hours, or until the beans are super tender and the ham is falling of the bone. If it looks a little dry, add some more water. If it looks too soupy, increase the oven temperature and cook uncovered until the sauce has reduced to your liking. Season well.
Add to my Old Favourite Recipes
Hi, Iām wondering if I can make this in the slow cooker and if the recipe will need to be adjusted in any way if so? Thank you š
Yes Judit!
Just decrease the water to 1 cup and add more if it drys out. It might take a little longer in the slow cooker.
Jx