Ingredients

500g dried navy beans or cannellini
700g bottle Tomato purree
1 tsp bicarbonate of soda
2 tbs olive oil
1 large onion, diced
3 cloves garlic, chopped
1/4 cup treacle
1/4 cup brown sugar
2 tbs Worcestershire sauce
1 tbs apple cider vinegar
2 bay leaves
1 tbs dry English mustard
1/4 tsp ground cloves
1/4 tsp smoked paprika
2 cups chicken stock
1 small ham hock
Sea salt and freshly ground black pepper
Water

Instructions

Preheat the oven to 160°C (140°C fan-forced).

In a medium saucepan, combine beans, bicarbonate of soda and cover with water. Bring to the boil, remove from heat and allow to stand for at least two hours. Return saucepan to the heat, bring to the boil, drain.

Heat oil in a large enamelled cast-iron casserole and sauté onion and garlic.

Add the remaining ingredients, including the beans and bring to the boil.

Place the ham hock on top of the beans, cover and place casserole in preheated oven for 4-5 hours.

Remove hock from casserole, discard skin and bone, shred meat. Remove bay leaves before returning shredded meat to the beans. Serve on toast.

Found on http://www.food.com/recipe/homemade-baked-beans-221508

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