Toot Toot Baked Beans

300g mixed dried beans (borlotti and navy beans are my favourites)
1 smoked ham hock
2 tsp olive oil
1 garlic clove, sliced
3 spring onions, chopped finely
800g diced tomatoes (about 2 x tins)
1 tbsp Worcestershire sauce
1 tbsp honey
2 tsp Dijon mustard

Cover the beans with cold water, cover and soak overnight.

When ready to cook, drain and place them in a large soup pot with the ham hock. Cover with water and bring to the boil. Reduce the heat and simmer for 30 minutes, then remove the ham hock and set aside.

Reserve half a cup of the cooking liquid, then drain the beans and set aside.

In the same pot, heat oil, then add the garlic and spring onion sauté until soft—about five minutes. Add the tomatoes, cooking liquid, Worcestershire sauce, honey and mustard.

Shred the meat from the ham hock and mix through. Add the beans and simmer on medium-low for another 30 minutes, until tender, then season with salt and pepper.

Serve with crusty, buttery toast and a sprinkling of parsley.

Recipe by Hayley McKee for Recipes with Friends.
Illustration by Alice Oehr.