Homemade Baked Beans and Ham Hock

Homemade Baked Beans and Ham Hock

There's a certain enchantment in combining simple ingredients with traditional cooking techniques. It reminds us that some of life's greatest joys are found in the most straightforward dishes. Today, we set out to discover the world of Homemade Baked Beans and Ham Hock, a dish rich with nostalgia and the comforting scent of slow-cooked love.

This dish begins with dried navy beans, soaked until perfectly plump. They are then simmered with a smoky, meaty ham hock, imparting a depth of flavor that only time can achieve. The result? Tender beans enveloped in a rich, smoky sauce that complements slices of warm, crusty sourdough bread.

Homemade Baked Beans and Ham Hock Recipe for 4 People

Ingredients:

- 1 pound (450g) dried navy beans

- 1 smoked ham hock

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1/2 cup tomato sauce or crushed tomatoes

- 1/4 cup molasses

- 1/4 cup brown sugar

- 1 teaspoon dry mustard

- Salt and black pepper to taste

- Sourdough bread, sliced and toasted, for serving

Preparation Time:

- Approximately 30 minutes (plus soaking time)

- Cooking time: 2 to 3 hours

Instructions:

1. Rinse the dried navy beans and place them in a large bowl. Cover them with cold water and let them soak overnight, or for at least 8 hours. Drain and rinse.

2. In a large pot, combine the soaked beans, smoked ham hock, chopped onion, minced garlic, tomato sauce, molasses, brown sugar, dry mustard, salt, and black pepper.

3. Add enough water to cover the beans and ham hock by about an inch.

4. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the beans are tender and the ham hock is falling off the bone.

5. Occasionally, check the water level and add more if necessary to ensure the beans are submerged.

6. Once the beans are tender and the sauce has thickened, remove the ham hock from the pot. Shred the meat from the hock and return it to the pot, discarding the bone and excess fat.

7. Taste and adjust the seasoning if needed.

8. Serve the Homemade Baked Beans and Ham Hock over slices of toasted sourdough bread.

Suggested Side Dishes:

- Coleslaw with a tangy vinaigrette

- Pickles or pickled onions for a touch of acidity and crunch

- A simple green salad with a lemony dressing

Equipment Needed:

- Large pot for simmering beans and ham hock

- Large bowl for soaking beans

- Knife and cutting board for chopping onion and garlic

Commonly Made Mistakes and Points of Care:

1. Soaking Time: Ensure you soak the dried beans for an adequate amount of time to rehydrate them fully. This allows for even cooking.

2. Ham Hock Selection: Choose a smoked ham hock for the best flavor. It should be meaty and well-smoked.

3. Water Level: Keep an eye on the water level while simmering to prevent the beans from drying out. Add more water as needed.

4. Seasoning: Taste and adjust the seasoning toward the end of cooking, as ham hocks can vary in saltiness.

5. Serving: Serve the beans over toasted sourdough bread to soak up the delicious sauce.