October 05, 2016
Breakfast, Comfort Food, Dinner,
Lunch, Main Dish, Side Dishes, Beans, Pork, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Potluck, Sunday Dinner, Winter, Oven Bake, Stove Top, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Make it from scratch, White Beans, Sugar more
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"I love home made baked beans as I find the commercial ones way to sweet. This recipe is from our Saturday newspaper. Times are estimated."
Soak the beans overnight and then discard the water (I use to water the gardens) and replace with new water and then add the ham hock/bones and simmer for 90 minutes in a large heavy based pot.
Remove the skin and meat from the hock/bones and discard the bones and fat.
Drain the beans.
Saute the sliced onion in the oil until they are tender but only lightly colored then then add the other ingredients, including the meat, and then add back the beans and simmer for 1 hour, or until the beans are tender, over a very gentle heat and the sauce is reduced to a thick coating consistency.
Alternatively, and this is a good option, finish the dish in a casserole in a 180C oven for an hour, saves the worrying about then catching and burning.
OPTION - simmer the hock until tender and then strip the meat as before and continue as above with the recipe, adding 2 x400 gram cans of drained and rinsed cannellini beans to the mixture.
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