Ham Hock and Barbecue Beans

 

This is a recipe that works well with a little time spent on it  - I did it in a slow cooker but you could do it in the oven or speed things up a bit with a pressure cooker.

I used Black Eyed Peas (or beans) although Will-i-am was not harmed in the making of this dish.

Ingredients



Beans Soaking

1 Ham Hock (may need soaking to remove salt - check with your butcher)

1 Bag of Dried Black-Eyed Beans (or 2/3 cans) - if using dried soak overnight in plenty of cold water

2 Carrots
1 Onion
4 Cloves of Garlic
1 Carton/Jar of Tomato Passata
2 Tblsp Molasses or Black Treacle
1 Tblsp Chipotle Paste
2 Red Chillies
1 Pack of Diced Smoked Pancetta
1 Bunch of Thyme

Chopping the veg

Ready for the sauce base

Firstly finely chop the chillies, onion, garlic and carrot and place in pan with thyme.












Add the pancetta, molasses (or Treacle) and the chipotle paste and nix in the tomato passata.

To all of this mix in the pre-soaked beans.
Then place the ham hock onto the veg and beans. 

Meat Resting

If using a pressure cooker you will need to cook under pressure for about 45 minutes.
As I said I did mine the opposite way in a slow cooker - I did it on high for about seven hours.
After cooking lift out the ham and place onto a plate to rest for about 10 minutes

Check sauce and seasoning



At this point have a look at the beans and sauce and transfer to a hob if you feel it needs reducing and thickening a little.

Check seasoning - you may need to add salt - or not depending on your Ham Hock.








To serve remove the skin and fat from the hock and shred with two forks and either put back in to the beans or serve along side them with a little green salad or coleslaw.