Name: Boston beans
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 1 1/2 cup mixed dried beans (haricot, pinto, red kidney); 1 smoked ham hock, cut into pieces; 2 teaspoon olive oil; 1 onion, finely chopped; 1 clove, crushed garlic; 400 gram can diced tomatoes; 410 gram can tomato puree; 2 tablespoon maple syrup; 1 tablespoon worcestershire sauce; 2 teaspoon dijon mustard; Grits; 3 cup water; 50 gram butter; 1/2 teaspoon salt; 1 cup polenta; 1 cup hot stock; 1 cup milk or cream

Ingredients

1 1/2 cup mixed dried beans (haricot, pinto, red kidney)

1 smoked ham hock, cut into pieces

2 teaspoon olive oil

1 onion, finely chopped

1 clove, crushed garlic

400 gram can diced tomatoes

410 gram can tomato puree

2 tablespoon maple syrup

1 tablespoon worcestershire sauce

2 teaspoon dijon mustard

Grits

3 cup water

50 gram butter

1/2 teaspoon salt

1 cup polenta

1 cup hot stock

1 cup milk or cream

Method

Boston beans

1.Place beans in a bowl. Cover with cold water. Soak overnight. Drain.

2.Pour beans into a large saucepan with ham hock. Cover with water. Bring to the boil on high. Reduce heat to low and simmer, covered, 1 hour, until beans are tender. Remove ham hock. Drain beans, reserving 1/2 cup cooking liquid.

3.Heat oil in dried saucepan on high. Saute onion and garlic 2-3 minutes, until tender. Stir reserved liquid, tomatoes, puree, syrup, sauce and mustard through.

4.Cut meat from hock and finely shred. Add to pan with beans. Simmer a further 30 minutes, until liquid is thick and beans are tender. Season to taste and serve accompanied with grits or crusty toast.

Grits

5.In a small saucepan, bring water to the boil with butter and salt. Stir in polenta and return to boil. Reduce to a low simmer, stirring until very thick, 5-10 minutes. Add stock. Simmer, stirring, 6-8 minutes, until liquid is almost absorbed. Stir through milk or cream and cook a further 20-30 minutes.

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Ingredients

Method

Boston beans

Grits

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