Perfectly balanced between sweet and savory, this homemade baked beans recipe goes well with your favorite grilled foods. This thick and hearty meal is the perfect side dish to bring to summer parties, family gatherings, and barbecue events. If you’ve never cooked baked beans with carobs before, we assure you that after making this, it might become your go-to recipe.
Homemade Baked Beans
- 2 1/2 cups (500 gms) dried cannellini, soaked overnight
- 2 tbsps olive oil
- 1 pc large onion, diced
- 3 garlic, chopped
- 700 gms bottle Passata
- 1/2 cup (125 ml) The Australian Carob Co. Carob Syrup
- 2 tbsps worcestershire sauce
- 1 tbsp apple cider vinegar
- 2 pcs bay leaves
- 1 tbsp dry English mustard
- 1 tbsp The Australian Carob Co. Roasted Carob Powder
- 1/4 tsp ground cloves
- 1/4 tsp sweet smoked paprika
- 1 cup (250 ml) chicken stock
- 1 small ham hock (ask butcher to cut into pieces)
- sea salt and freshly ground black pepper
- fresh parsley, chopped
- sliced sourdough bread, toasted
- Preheat the oven to 160oC (150oC fan-forced/ 300 oC).
- Rinse and drain soaked beans with cold water. Place beans in a medium saucepan, cover with water and bring to the boil. Drain.
- Heat oil in a large enameled cast-iron casserole over a low heat. Add onion and garlic, cover and cook for 10 minutes until onion is tender. Add passata, carob syrup, Worcestershire sauce, vinegar, bay leaves, mustard, carob powder, spices and stock, stirring to combine. Add drained cooked beans and bring to the boil.
- Place the ham hock on top of the beans, cover tightly and place casserole in preheated oven for 3-4 hours or until beans are tender.
- Remove hock and bay leaves from casserole and check seasoning, adjusting accordingly. Discard skin from hock and remove meat from bone, discarding bone. Using two forks, shred ham before returning shredded meat to the beans, stirring to combine.
- Serve baked beans on toast with a sprinkle of fresh parsley.