I don’t order baked beans when I go out for breakfast anymore. Do you want to know why?
It’s because the baked beans I make at home are better than any baked beans I have paid top dollar for at a cafe.
These are, in my opinion, extra special because they have been cooked with a smoked ham hock. I won’t lie, this recipe does take a bit of time to cook, but when you have a lazy Sunday stretched out before you, why not spend it creating a wonderful meal?! Teamed with a poached egg (or two!) and some thick, crusty toast, this is a meal that will keep you going for the rest of the day.
This recipe also makes a big batch of baked beans, so there are plenty of leftovers making it a great option if you are on a budget.
- 2 400g cans cannellini beans, drained and rinsed (use navy beans if you can find them!)
- 1 medium sized smoked ham hock with skin and fat removed (mine was originally 700g before the skin and fat was removed)
- 1 teaspoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 400g cans diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- Poached eggs, crusty toast and freshly ground black pepper to serve
- Place ham hock in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 1 hour and 45 minutes.
- Remove the ham hock and reserve ½ cup of the cooking liquid. Drain the beans.
- Heat olive oil in the same saucepan and cook the onion and garlic until soft. If your pan is too dry, add a little of the reserved cooking liquid.
- While the onion and garlic are cooking, shred the meat from the ham hock, discarding any fatty pieces.
- Add drained beans, shredded meat, tomatoes, remaining reserved liquid, Worcestershire sauce, maple syrup and mustard to the onions and garlic in the saucepan and simmer for 15 minutes until sauce has thickened. Season to taste with salt.
- For a true cafe experience, serve with crusty toast and a poached egg (see notes). Season with freshly ground black pepper.