Homemade Baked Beans with Smoked Bacon Hock & Maple Drizzle
Time for some good old fashioned comfort food to chase away those winter chills! This rich, smoky stew is a staple in every Aussie household, and we've taken it to the next level with our smoky bacon hock and a drizzle of sweet maple.
3 hrs 10 mins
Servers 8
Medium
What You Need
1 Three Aussie Farmers Hock
1 onion, finely diced
1 capsicum, finely diced
2 cloves garlic, crushed
1 Tbsp. paprika
1 tsp. cumin
400g tin chopped tomatoes
1 cup chicken stock
3 sprigs fresh thyme
2 bay leaves
2 Tbsp. maple syrup
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
800g tin cannellini beans, drained
2 Tbsp. fresh parsley, chopped
1 loaf sourdough
How To Make It
In a large pot, sauté onion and capsicum. After 5 mins add garlic and stir to prevent sticking.
Add paprika, cumin, tomatoes, stock, thyme, bay leaves, 1 Tbsp. maple syrup, Worcestershire sauce, mustard and hock, then cover and bring to the boil.
Reduce heat to low and simmer for 3 hrs covered.
Remove the hock from the pot, debone and coarsely shred the meat, then return to the pot. Add beans and simmer uncovered for 30 mins.
Drizzle with maple syrup, and serve with warm sourdough bread.
Enjoy!
Our Bacon Hocks are great for adding a delicious wood smoked flavour to soups, stews and casseroles. Simple, hearty and perfect for those cold winter months.
