Budd’s Smoked Pork Hock & Maple Baked Beans

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Prep Time 20

Cook Time 3

Course Main Course

Cuisine Modern Australian

Servings

Ingredients

2 Budd’s Free Range Smoked Pork Hocks
2 400 g cans cannellini beans drained
2 400 g cans butter beans drained
1 brown onion finely diced
2 cloves garlic crushed
400 g crushed tomatoes
2 tablespoons tomato paste
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon wholegrain mustard
1 teaspoon smoked paprika
500 ml chicken stock
1 tablespoon olive oil
Fresh parsley chopped, to serve
Crusty bread to serve

Instructions

Preheat oven to 160°C.
Heat the olive oil in a large ovenproof casserole dish or Dutch oven over medium heat.
Add the onion and cook for 5 minutes until softened.
Add the garlic and cook for a further minute.
Stir through the tomato paste, smoked paprika, maple syrup, Worcestershire sauce and wholegrain mustard.
Add the crushed tomatoes and chicken stock and bring to a gentle simmer.
Stir through the cannellini beans and butter beans.
Nestle the smoked pork hocks into the bean mixture.
Cover with a lid and place in the oven for 2½ hours.
Remove the lid and continue cooking for a further 30 minutes to allow the sauce to thicken.
Carefully remove the pork hocks and allow them to cool slightly.
Shred the meat, discarding the skin, bones and excess fat.
Return the shredded pork to the baked beans and stir through.
Serve topped with fresh parsley and plenty of crusty bread.

Notes

Budd’s Free Range Pork Hocks are cured and smoked in-house, giving these baked beans a rich smoky flavour that simply can’t be replicated with ordinary ham or bacon.
This recipe is even better the next day and freezes well.
For a heartier meal, serve over baked potatoes or alongside grilled sausages.
A splash of hot sauce at the table works beautifully for those who enjoy a little extra kick.

Keyword Pork

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