Post by braided-rug on Sept 13, 2006 12:14:21 GMT 10
Highlights from Woolworths Fresh, June 13, 2005.
Homemade baked beans
Prep: 10 mins (plus overnight to soak) Cooking: 1 hr 5-15 mins Serves 4-6 300g mixed dried beans (such as haricot or navy, borlotti & cannellini) 1 smoked hock (about 900g), skin and fat removed 2 tsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 800g can diced tomatoes 1 tbs Worcestershire sauce 1 tbs pure maple syrup 2 tsp Dijon mustard Salt & freshly ground pepper Crusty toast & wilted spinach, to serve 1 Place the beans in a bowl. Cover with cold water. Soak overnight. Drain.
2 Place beans and ham hock in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 30 minutes. Remove ham hock. Drain beans, reserving 1/2 cup of the cooking liquid.
3 In the same saucepan, heat oil and cook onion and garlic for 3 minutes until soft. Add tomatoes, reserved liquid, Worcestershire sauce, maple syrup and mustard.
4 Cut meat from ham hock and finely shred. Add to pan with beans. Simmer for a further 30 minutes until thick and beans are tender. Season with salt and freshly ground pepper. Serve the baked beans with crusty toast and wilted spinach.
julieann: A long while back you posted a recipe for Easy Sauce by Reg and Jack Absalom, I just wanted to say thank you so much, and to mention that it is pretty good for making tomato relish. I am an Aussie living in the USA. No easy access to Ezy Sauce.JulieAnn
Sept 19, 2015 1:25:44 GMT 10
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Sept 19, 2015 1:49:49 GMT 10
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