RECIPES / SAVOURY
Dukkah Baked Beans
Having lived in England for many years, I love baked beans, but they must be home-made! They’re so easy to make, the aroma while they cook is incredible and the flavour is just so delicious.
It’s a great café style breakky you can make and have at home!
375g dried black beans
375g dried white beans
1 large brown onion, finely diced
2 large (800g) tins diced tomatoes
3 tbsp molasses
3 tbsp Worcestershire sauce
2 tbsp Dijon mustard
3 tbsp Mild Chilli Dukkah
1 ham hock (optional)
THIS RECIPE INCLUDES:
Soak beans overnight as per instructions on the pack. Drain the beans.
Combine the diced tomatoes, onion, molasses, Worcestershire sauce, mustard and dukkah and mix. Add the tomato mix to the drained beans and stir to combine.
Put into the slow cooker, add the ham hock and sprinkle with a little more dukkah. Cover and cook slowly on low for 18-24 hours, or until the beans are nice and tender and the ham falls from the bone. Remove the bones from the ham hock (there will be a few) and shred the ham through the baked beans.
Serve with toasted crusty bread and a sprinkle of parsley.
For a vegan version, don’t add the ham hock and use a vegan Worcestershire sauce or other sauce(s) as you like.
This makes a lot of baked beans and is a feast for a tribe! You can freeze leftovers which means you can enjoy any time you want.