Baked beans

Store a portion of these nutritious baked beans in the fridge to create delicious dinners in minutes.

Place beans in a large bowl. Cover with cold water. Set aside for 8 hours or overnight to soak. Rinse under cold water. Drain.
Preheat oven to 160C/140C fan-forced. Heat oil in a large, heavy-based, flameproof casserole dish over medium heat. Cook onion, stirring occasionally, for 8 minutes or until softened. Add garlic and thyme. Cook for 2 minutes or until fragrant. Add tomato, stock, beans and ham bone. Season with salt and pepper. Cover. Bring to boil. Transfer to oven. Bake for 3 hours, stirring occasionally, until beans are just tender. Cool.
Transfer ham bone to a chopping board. Remove and discard rind, bone and fat. Shred ham.
Refrigerate bean mixture.

Source

550g dried great northern or cannellini beans, rinsed

2 tbsp olive oil

2 large brown onions, finely chopped

3 garlic cloves, crushed

1 tbsp fresh thyme leaves

800g can diced tomatoes

1 litre Massel salt reduced chicken style liquid stock

1kg ham bone

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