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Recipe

Boston beans

Jul 31, 2011 2:00pm
  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 4
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Ingredients

Boston beans
  • 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克的屁股er
  • 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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