Taken from ‘The Wild Honey Cookbook – Signature Breakfast Dishes and stories’ by Stephanie Hancock – author and co-founder of Wild Honey
“My Dad was a mad keen cook and one of the reasons I developed such a passion for food. He made this dish years ago for every barbecue my parents ever hosted and we thought that it would be a fitting tribute to add a bit of Dad to the menu.”
Dad’s baked beans
400g dried lima (butter) beans
1 smoked pork knuckle, cooked
1 large onion, peeled and chooped
2 cloves garlic, finely chopped
200g passata or 3 large, very ripe tomatoes, skinned and chopped
4 rashers of bacon, chopped
1 1/2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/4 tbsp apple cider vinegar
1/4 tsp cayenne pepper
1/2 tsp red chilli powder
1/2 tsp smoked paprika
Wash beans and soak overnight.
Drain and add to saucepan with 1 L of water and the pork knuckle. Simmer with covered lid for at least 2 hrs. Drain and set aside. Reserve cooking liquid for later.
Shred knuckle (discard bone and fat) and set aside.
Preheat oven to 170 C.
Saute bacon in saucepan until cooked. Remove bacon and reserve fat for later. Add onions and garlic to bacon fat. Saute until translucent.
Transfer to casserole and add passata, mustard, Worcestershire sauce, apple cider vinegar, spices, beans, bacon and pork knuckle and reserved cooking liquid. Season with salt & black pepper. Mix well, cover with lid and bake for 1- 1/2 hrs.