Honey mustard ham and baked beans

Give your usual beans on toast a makeover with this mouth-watering honey mustard ham and baked beans recipe! Warm, nourishing and scrumptious, it's a crowd-pleasing idea for brunch on a chilly weekend morning.
Honey mustard ham and baked beans
1H 30M



1.Place beans in a medium bowl with enough cold water to cover and stand overnight. Drain.
2.Place beans and ham hock in a large, heavy-based saucepan with enough water to cover by 5cm. Bring to the boil. Reduce heat to low and cook for 45 minutes. Remove ham hock and set aside. Drain beans, reserving 1 cup of the cooking liquid.
3.Place the pasta sauce in a large, heavy-based saucepan with reserved cooking liquid. Bring to the boil. Add beans and mustard, stirring to combine. Reduce heat to low-medium and cook, covered, for 15 minutes or until beans are tender.
4.Preheat a chargrill plate or pan. Cut bread into 12 slices. Brush both sides with oil and season. Cook for 1 minute on each side or until grill marks appear.
5.When ham hock is cool enough to handle, remove and discard the rind, then shred ham. Stir ¾ of the shredded meat into baked beans. Cook for a further 5 minutes or until ham is heated through. Season with pepper, then stir in the spinach.
6.Serve beans topped with remaining shredded ham and parmesan. Accompany with chargrilled bread.

Available fresh, canned and dried, borlotti beans are packed with microbiota-accessible carbohydrates, which are fermentable fibres crucial for a healthy gut.


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