Baked Ham Hock and Beans
- Vegetable recipes
- Low fat
- Gluten free
- Lactose free
Ingredients
- 1 lb (500 g) navy beans or pea beans
- 1 lb (500 g) navy beans or pea beans
- 2 green sweet peppers
- 2 green sweet peppers
- 1 large Spanish onion, chopped, or 3 cups/750 mL chopped onions
- 1 large Spanish onion, chopped, or 3 cups/750 mL chopped onions
- 2 tbsp (30 mL) peanut oil or vegetable oil
- 2 tbsp (30 mL) peanut oil or vegetable oil
- 3 cloves garlic, pressed or minced
- 3 cloves garlic, pressed or minced
- 1 bay leaf
- 1 bay leaf
- 2/3 cups (150 mL) tomato purée
- 2/3 cups (150 mL) tomato purée
- 1/2 cup (125 mL) dry white wine
- 1/2 cup (125 mL) dry white wine
- 1/4 cup (60 mL) molasses
- 1/4 cup (60 mL) molasses
- 1 tbsp (15 mL) paprika
- 1 tbsp (15 mL) paprika
- 1-1/2 tsp (7 mL) salt
- 1-1/2 tsp (7 mL) salt
- 1/2 tsp (5 mL) ground ginger
- 1/2 tsp (5 mL) ground ginger
- 1/2 tsp (2 mL) each dried thyme, ground allspice and cumin
- 1/2 tsp (2 mL) each dried thyme, ground allspice and cumin
- 1/4 tsp (1 mL) each cayenne pepper and ground cloves
- 1/4 tsp (1 mL) each cayenne pepper and ground cloves
- Pinch black pepper
- black pepper
- 1 ham hock (2 to 3 lb/1 to 1.5 kg)
- 1 ham hock (2 to 3 lb/1 to 1.5 kg)
Preparation
In large saucepan, cover beans with 2 inches/5 cm water; let soak overnight (or bring to boil and boil for 2 minutes; remove from heat, cover and let stand for 1 hour). Drain and rinse.
In large saucepan, simmer beans with 5 cups/1.25 L water until just tender, 30 to 60 minutes. Transfer beans and cooking liquid to 16-cup/4 L bean pot or deep baking dish.
Quarter and seed peppers; place, skin side up, on baking sheet. Broil until skins are charred. Transfer to bowl; cover and let cool. Peel and chop; stir into beans.
In skillet over medium heat, brown onions in oil; stir into beans together with garlic, bay leaf, tomato purée, wine, molasses, paprika, salt, ginger, thyme, allspice, cumin, cayenne, cloves and pepper.
In large pot of boiling water, blanch ham hock for 10 minutes; discarding cooking liquid, drain and place in bean mixture.
Cover and bake in 400°F/200°C oven until mixture is simmering, about 30 minutes; reduce heat to 275°F/140°C and cook, adding a little boiling water if beans become too dry, until ham is fall-off-the-bone tender, about 6 hours (check after 5 hours; if sauce is too thin, uncover and continue baking). Or place in slow cooker and cook on high for 5 to 6 hours or on low for 8 to 10 hours.
Makes 6 servings.
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