These are the beans you want when you want baked beans on toast.
500g white beans
1 smoked pork hock, rind scored (check gluten-free if required)
2 onions, finely chopped
3 tbsp tomato sauce (ketchup)
1 tbsp tomato paste
100ml beer or red wine
2 tbsp cider or red wine vinegar
3 tbsp maple syrup or dark brown sugar
dash of hot chilli sauce
1 tbsp worcestershire sauce
1 tbsp mustard or mustard powder
1 tsp garlic powder
1 tsp sea salt
½ tsp cracked black pepper
2 tbsp chopped parsley for serving
1. Cover beans with cold water and soak overnight.
2. Drain beans and place in a large pot with the pork hock and chopped onion. Add cold water to cover by 4cm, bring to the boil and simmer for 30 minutes.
3. Take out the pork and remove the meat, discarding bone and most of the rind. Roughly chop the smoked pork.
4. Preheat oven to 160C. In a saucepan, combine the tomato sauce, tomato paste, beer, vinegar, maple syrup, chilli sauce, worcestershire sauce, mustard, garlic powder, salt and pepper and bring to the boil, stirring. Simmer for five minutes.
5. Transfer beans, onions and the cooking liquid to a large lidded ovenproof casserole. Add the chopped smoked pork and the sauce, stirring, then add water or stock to the level of the beans. Cover tightly and bake in the oven for one hour or until the beans are tender, stirring once or twice.
6. Remove the lid and bake uncovered for another 20 minutes until browned. Scatter with parsley and serve.
Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook.