homemade baked beans

the ham bone adds a great flavour to the beans. if you don’t have a slow cooker you can braise them in the oven in a covered casserole dish for about four hours at 170C. ***Please note that there can be a huge difference in cooking times in slow-cookers, I was surprised when I broke one my new one takes twice as long to cook on high as the old one, and taking the lid off to often will lengthen the cooking time. so get to know your own. 

1 dry cup beans, cannellini, blackeye, red kidney or a mixture
2 large carrots
2 sticks celery
2 bay leaf
1 cup chicken or veg stock
1 large onion
2 large cloves garlic
2 rashers bacon (or a ham hock or ham bone)
800 grams crushed tomato
teaspoon sweet paprika
½ teaspoon cumin
½ teaspoon ground coriander
2 tablespoon maple syrup
salt and pepper

Cover the beans with water and leave to soak overnight. Drain and put in the slowcooker with the peeled and finely diced carrot, bay leaves, stock, peeled and diced onion, crushed garlic, finely sliced bacon, tomato, paprika, cumin, coriander, maple syrup and salt and pepper and the ham if you are using it. Cook for 4 -7 hours on high or until the beans are well cooked and they are in a nice thick tomato sauce, and if you are using ham it should pull apart off the bone. Season with salt and pepper add serve
 baked beans
Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Pork forequarter chops braised with quince

 

2 stalks celery
3 large carrots
3 cloves garlic
2 medium brown onions
4 large forequarter chops(about 1 kg)
2 bay leaves
6 large sprigs Thyme
100 grams plain flour
2 cups chicken stock
1 cup wine
pepper
2 teaspoon fennel
1 cup quinces puree (or whole quinces or apple)

this will take about 2/3 hours to braise in a hot (200 C) oven covered with tin foil or 4/5 hours in a slow cooker on high.
Coat the chops well in flour and brown both sides well in a pan over a medium heat. Put in a roasting/casserole dish or the slow cooker with the peeled and chunky diced celery, carrot, onion, garlic and the bayleaf, thyme, stock, wine, pepper fennel and quince puree. I have used puree because I pureed and froze and the last of my quinces but whole chopped up quinces or apple would work well in this dish too. Serve with mashed potatoes or pumpkin and some steamed greens.

 

 

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!